Total cost:£10 - £15

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 60 minutes
    • British

    Chef's Tip

    Easiest way to peel a butternut squash is using a potato peeler

    Roasted Squash Soup

    Recipe Information

    Ingredients
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    1 x butternut squash

    2 x medium onions

    60ml olive oil

    3 x cloves garlic

    2 x tsp paprika

    2 x vegetable stock cubes

    A few sprigs of fresh thyme

    25g butter

    1 x litre boiling water

    70ml double cream

    1 x 70g pack sunshine selection seeds

    Sea salt and black pepper

    Method

    Peel the butternut squash, half and remove the seeds

    Chop into small chunks

    Peel, half and chop the onions

    Put the onions and butternut squash into a large roasting dish

    Drizzle over the oil and season with some salt and pepper

    Roast in the oven for 45 mins

    Meanwhile peel and mince the garlic In a large saucepan add the butter and melt

    Cook the garlic in the butter on a low light for a few mins

    Then add the roasted butternut squash and the onion

    Pour over the boiling water, add the paprika and crumble over the stock cubes

    Bring to the boil and stir well

    Cook for 15 mins then liquidise

    Add the cream and heat through gently, check the seasoning, add more salt and pepper if needed

    Serve sprinkled with the seeds

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