Easy Roast Butternut Squash Soup

Easy Roast Butternut Squash SoupBrrr it’s cold outside isn’t it? But it’s my favourite weather – biting frosty air makes for gorgeous views and a need to keep going, therefore it’s perfect walking weather. I’m not actually a fan of long summer walks – I tend to get a bit hot and lazy and would then rather be relaxing with a nice cup of tea than petching about. But a late winter walk, when icicles form in little brooks, and the grass is dusted with frost – that’s a little slice of perfection in my book.

Here’s what to eat when you get home.

Easy Roast Butternut Squash Soup
(serves 5/6)

1 large butternut squash, chopped in half lengthways (I made this with an organic squash and couldn’t tell the difference – shhhhh)
1 onion roughly chopped
1 large carrot, roughly chopped
splash olive oil
2 litres vegetable stock
salt and pepper, to taste

Method

  1. Drizzle the squash and carrot with oil and whack in the oven for 60 minutes. Add the onion after the first 30 minutes.
  2. Scoop the seeds out of the squash and discard. Then scoop out the rest of the flesh, and put in a pan with the onions, carrots and stock.
  3. Simmer for 5 minutes, then blend and season to taste.

I’m linking up with the no croutons required challenge in association with Lisa’s Kitchen and also Jacqueline’s blog and hosted this month by Food and Spice. Have a look for more vegan and veggie soups and salads 🙂

2 Comments Add yours

  1. Lisa says:

    Lovely and satisfying. Thanks for sharing with NCR.

    Like

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