Roasted Butternut squash soup: A real easy autumn warmer, healthy and delicious; it's important to use good stock and season well to bring out the nutty and sweet flavours of the squash.
Makes 2 Generous servings
A little olive oil
1 Butternut squash
1 Onion, roughly chopped
2 Cloves garlic crushed
3cm Ginger peeled and chopped
Good pinch of turmeric
600ml veg stock
Half lengthways, remove seeds and roughly chop the butternut squash and place in a lightly olive-oiled roasting tray, In a hot oven roast for 40 mins or until tender.
In a little olive oil gently fry off the onion and garlic until soft, add the ginger and turmeric before adding the stock.
Peel the roasted squash and add this to your soup before simmering for 20 minutes.
Season well with salt and pepper, blend it untill smooth and enjoy...
I like to dry the seeds and fry them in a dry pan until well toasted for a nutty crunch on top.