Sweet, delicious and wholesome. An easy Squash Soup recipe everyone will love.
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
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
