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Roasted Butternut Squash Soup

Updated: 09 Feb 2016

Ingredients

  • 500g pack frozen butternut squash, or one whole squash peeled, deseeded and diced
  • 1 large onion, roughly chopped
  • 2 medium carrots, peeled and chopped
  • 1 red pepper, deseeded and cut into cubes
  • 4 tbsp olive oil
  • 1 tbsp clear honey
  • 1" piece root ginger, peeled and grated
  • 1.5l vegetable stock
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C
  2. Tip the prepared squash into a large pan with the onions, carrots and red pepper. Add half the oil and a salt and pepper. Put the lid on the pan and toss together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. Roast for 40-45 minutes, or until tender and tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
  3. Place the pan over a medium heat, add the remaining oil and add the ginger and stir fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and season.
  4. Remove the pan from the heat and, using a stick blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.