
Prep time:
Cook time:
Serves: 4
Ingredients
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1 pinch salt and pepper
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1 vegetable stock cube
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1 butternut squash
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1 tbsp honey
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1 pinch dried chilli flakes
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1 pinch dried ginger
Method
- Super simple, bung squash on a baking tray in its skin and set the oven to 140C for about an hour or until soft.
- When soft and cool enough to touch, peel away the skin and extract the seeds and put the flesh into a pot.
- Add the stock (amount will depend on size of squash and how thick you like your soup) and bring up to a simmer. Add chilli, ginger and honey (or skip chilli if children not keen on spicy food) and bubble away for 10 minutues or so.
- Blend if you wish but tends to be pretty smooth by this point anyway. Season to taste.
Handy Hint
I tend to do this when making a fruit cake or similar and any temperature seems to work fine, just gets your oven multi tasking.
Additional Information
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Egg Free
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Nut Free
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Dairy Free
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Gluten Free
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Vegetarian
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Starter
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Main Course
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Soup
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Low fat
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Make Ahead
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Can Freeze
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squash
Your comments
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