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Serves 6 – 8
This soup can be made with pumpkin or any squash but I think the flavour of roasted butternut is best.
- 2lb 900g peeled, seeded and roughly chopped squash
- 12 ozs 325g red or white onion peeled and cut into about 8 wedges
- 3 fat cloves of garlic peeled
- 4 tbsp olive oil
- 1 tsp salt and pepper
- 1 ¾ - 2 pt vegetable or chicken stock (2 stock cubes)
- Heat oven to gas 6, 200oC fan oven 180oC, 400oF
- Place squash, onion, garlic, oil and salt and pepper in a large roasting tin and mix.
- Roast for about 30 – 40 mins stirring once or twice until soft and tinged with brown.
- Scrape into a large saucepan
- Use some of the stock to scrape all the tasty bits off the tin , add this and most of the remaining stock to the pan
- Bring to the boil and simmer for 5 mins
- Blitz with a stick blender in the saucepan or in a food processor (you may need to do this in tow batches), return to the saucepan to reheat.
- Taste and season if necessary and adjust the thickness to suit your taste using remaining stock
Variations
Replace some of the stock with milk for a creamier soup
Add a couple of sprigs of thyme or rosemary to the roasting tin. (Remove twigs before blitzing)
For a slightly spicy soup mix 1 tsp ground cumin or 1 desert spoon of your favorite curry powder or paste to the roasting tin prior to roasting.
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