Roasted Butternut Squash Soup

Serves 4

  • 1 medium sized Butternut Squash – peeled and cubed
  • 1 Parsnip – peeled and cubed
  • 1 Medium sized Onion sliced
  • 2 Garlic cloves – crushed
  • 2 large Carrotspeeled and cut into chunks
  • 5 or 6 Sage leaves
  • Olive Oil
  • Salt and Pepper
  • 2 Stock Cubes, vegetable

Toss the squash, carrots, parsnip and sage in 3 tbsp of olive oil, season with salt and pepper and roast in a 200 c oven for 30 minutes or until the veg are soft and browned.

Sauté’ the onion and garlic in 2 tbsp of olive oil in a pot, add the roasted veg, the stock cubes and 1.5 l hot water. Boil for 15-20 minutes and whizz with a hand blender.

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