Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 piece Butternut Squash; 1 piece Onion; 2 clove Garlic; 800 ml Vegetable Stock; 4 tablespoon Double Cream; 3 tablespoon Olive Oil

by Rafaela Santos

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A silky, subtly sweet roasted squash soup finished with a swirl of cream.

Time:50 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Vegetable Stock800 mlmissing

Butternut Squash1 piecemissing

Double Cream4 tablespoonmissing

Olive Oil3 tablespoonmissing

Onion1 piecemissing

Garlic2 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Heat the oven to 200C. Peel and cube the squash, toss with 2 tbsp olive oil and salt, and roast for 25-30 minutes until soft and caramelised.

Meanwhile, soften the chopped onion and garlic in the remaining oil in a large pot.

Add the roasted squash and stock, bring to a simmer and cook for 5 minutes.

Blend until completely smooth.

Stir in most of the cream, season to taste, and reheat gently. Serve with a swirl of cream and crusty bread.

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