Well the weather in the UK just isn't letting up is it?! So much for Summer time. This miserable weather makes me long for Autumn - its my favourite season. So, Elias and I made some soup earlier this week. And whats better than a bowl of warm, homemade soup ... when it comes with a side of fresh, crusty bread of course.
Butternut squash is my favourite seasonal soup and it always tastes so much better when its made at home. So today, I'm sharing my recipe for comforting and warming Roasted Butternut squash soup. This recipe will serve 2.
Get together;
- 1lb peeled, deseeded butternut squash, cut into cubes (I buy mine pre-prepared from Aldi)
- 1 medium carrot - peeled and chopped
- 1 red pepper - deseeded and cut into strips
- 4 tbsp olive oil
- 2 tsp ground ginger
- 1 pint vegetable stock
- Salt and pepper to season
1. Start by pre-heating your oven to 200C (180 fan ovens)
2. Put your prepared vegetables into a roasting tin and drizzle them with half of the oil and season with some salt and pepper. Toss everything together to make sure it is evenly coated - be sure that your vegetables are on a single layer in your roasting tin so that everything cooks evenly and thoroughly.
3. Roast your vegetables in the oven for 30-35 minutes or until they are just about brown.
4.Put a large saucepan onto the hob over a medium heat, add the rest of your oil and allow it to warm through. Pour in your stock and bring to the boil, then, stir in your roasted vegetables, the ground ginger and season with a little more salt and pepper to taste.
5. Remove your saucepan from the heat and whiz everything together using a hand blender until the mix is smooth looking. I use my Blend-Active as I dont own a hand blender.
6. Once you are ready to eat, pop the soup back onto the hob to heat right through, then serve. I like to serve my soup with a few slices of freshly baked bread - the packet mixes from Aldi are also lovely!
These beautiful soup bowls are from Laura Ashley and they really look the part, don't they?!
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