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Roasted Butternut Squash Soup

Now that winter is officially here, we finally have an excuse to stuff our faces with all that lovely comfort food

And for me it’s an excuse to cook more soups and stews and given that I haven’t got a proper oven it’s pretty much my only option for winter.

Now although canned soup is easier and way quicker, it’s nowhere near as healthy and you have no idea what is actually in the can :/  I don’t know about you but I like knowing what it is in my food and if I make food from scratch, I know that it’s healthy and it doesn’t contain lots of nasty E-numbers or preservatives. And what’s even better, you can make a huge batch and freeze it for another day when you’ve not got time to cook or take it to work and zap it in the microwave!

As usual, you only need a few ingredients for this recipe, it’s full of flavour, super healthy and will hardly cost you a penny to make. So take a look below and try it yourself! 🙂

 

Ingredients (serves 6):

  • 1 butter squash
  • 1 large onion
  • 2 cloves of garlic
  • 4 carrots
  • olive oil
  • 1 stock cube
  • salt and pepper
  • 6 sage leaves
  • chilli powder (optional)

 

Recipe:

For this recipe you have two options; if you have an oven you can pre-roast the squash for an hour or if you don’t have an oven you can chop the squash into small pieces and boil for 45 mins. The choice is yours 🙂

  1.  Chop the squash in half and put in the oven on 200c for 1 hour OR  chop the squash into small chunks.
  2. While your squash is roasting, finely chop the onion and garlic and sweat in a large pan until soft with some olive oil and water.
  3. Chop the carrots into small chunks and add to the onions once they have softened.
  4. Once you squash has roasted for an hour, scoop out the inside and add to the pan with the onions and carrots OR if you don’t have an oven, add the raw squash to the pan.
  5. Boil a litre of water and stir in a stock cube, then add to the pan.
  6. Season with salt and pepper, add the sage leaves and if you want to spice it up a bit, add a good sprinkle of chilli powder.
  7. Leave to boil for 20 minutes if you pre-roasted the squash or 1 hour if you didn’t.
  8. Once all of the ingredients have softened, blend everything with a hand blender until the soup is smooth.
  9. Taste the soup to make sure it’s’ seasoned properly and add more seasoning to taste if you feel it’s lacking something.
  10. Serve a good helping with some crusty bread on the side.

 

And there you have it! Roasted Butternut Squash Soup!! 

IMG_8222

 

Work that Hob and Walk Unafraid people! 

-H  Xx

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