Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash
- 3 courgettes / zucchinis
- 1 large red onion
- 1 leek
- 2 cloves of garlic
- 1 litre stock (chicken or vegetable) or water + 1 stock cube
- olive oil
- salt and pepper
- cumin
Directions
- Step 1:
Preheat your oven at 410 F/ 210 C (fan oven).
- Step 2:
Cut the butternut squash in two, do not peel it but remove the seeds. Slice the zucchini.
- Step 3:
In a roasting dish, baste the zucchini in a little bit of olive oil and put the butternut squash on top. Roast until the squash is soft.
- Step 4:
Slice the onions, garlic, and leek. In a pan on medium heat, start cooking them together until they become light brown and caramelize.
- Step 5:
When the squash is cooked, take it out of the oven and let it cool for 10 minutes. Scoop it out with a spoon into the pot. Add the roasted zucchini too.
- Step 6:
Cover with stock and let it simmer for at least one hour on low heat. Add salt, pepper, and cumin to taste. Let it cool down and blend.
- Step 7:
A great tip for soups is to let the vegetables simmer for as long as you can. The longer you leave them, the tastier the soup is. I sometimes leave mine for a couple of hours and the result is amazing.
Serving Tips
You can use homemade chicken or vegetable stock, or simply water with a good-quality stock cube. Bone broth also works well here.
We love soups. They are healthy and great for adults and kids. Children love a bowl of soup as a starter for tea. It is an easy way to make them eat vegetables. Cooked vegetables are easy to digest and better for the evening. Indeed, no raw after four!
Pairs well with our Roasted Seed Mix.
Storage Tips
It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.
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