Roasted butternut squash soup
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
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Roast in the oven for 40–45 minutes, or until tender and tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
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Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
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Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.
Ingredients
- 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)
- 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
- 5cm/2in piece fresh root ginger, peeled and chopped
- 1.5 litres/2½ pints vegetable stock
- salt and freshly ground black pepper
Shopping List
Roasted butternut squash soup
Fruit and vegetables
Cooking ingredients