Butternut squash soup

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Serves: 4

By MrsWeasley



  • 2 tsp caster sugar

  • 1 tbsp vegetable oil

  • 2 tsp ground cinnamon

  • 2 1/2 pints stock

  • 2 tsp ground nutmeg

  • 2 cloves garlic

  • 3 onions

  • 1 large squash deseeded and cut into quarters

  • 1 knob butter


<ol> <li>Put the squashes on a baking tray cutside up and brush with the veg oil. Sprinkle over the nutmeg, cinnamon and caster sugar.</li> <li>Roast in the oven at 190C for around 40 minutes. They are ready when the flesh is nice and soft and the edges have caramelised a little.</li> <li>Meanwhile, finely slice the onions and chop the garlic and sweat in the butter on a very low heat for 15 minutes or so. The onions should be very soft but not browned. Take care not to burn the onions or the garlic!</li> <li>Take the squash out of the oven when ready and leave to cool for a few minutes and then separate the flesh from the skin (use a knife and spoon to scrape off the flash).</li> <li>Use a little of the stock to deglaze the roasting sheet and pour into a soup pan along with the onions and squash flesh. Add the rest of the stock.</li> <li>Bring to a simmer and leave to cook through for 10-15 minutes on a low heat. Then blitz smooth using a hand blender or liquidiser.</li> <li>Taste carefully, add more salt or sugar depending on personal taste (the real secret of the soup is the balance between the salt and sweetness) and then add black pepper.</li> <li>Serve and then scatter a few flat leaved parsley leaves on the top if you are being good, or a touch of cream</li> </ol>

Handy Hint

<p>Lovely warming soup.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Soup

  • Make Ahead

  • Can Freeze

  • squash

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