Making Butternut Squash Soup at home | Recipe

I love cooking and baking but never imagined making my own soup, I think the fact of just picking up a tin is way more convenient sometimes.

Then one Sunday a few weeks ago I looked in the cupboards and found a butternut squash so decided to make some soup.  I googled what I needed and I had everything in the cupboards/fridge to make it.

So here’s how I did it.

Butternut squash soup

Ingredients

  • 1 butternut squash – peeled and deseeded, cut into 3cm/1¼in cubes
  • 1 red bell pepper
  • 2 large onions (roughly chopped)
  • 2 medium carrots (peeled & roughly chopped)
  • 1 tablespoon of honey (optional)
  • 5cm/2in piece fresh root ginger, peeled and chopped (I’ve used garlic too)
  • 2 tablespoons of oil
  • Salt & pepper
  • 1.5 litres/2½ pints of vegetable stock

Recipe

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Tip the prepared squash, onions, carrots and red pepper into a large, resealable freezer bag.   Add half the oil, 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.

  • Roast in the oven for approx 40–45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.

  • Place the large, deep-sided saucepan over a medium heat, add the remaining oil and when it is hot, add the ginger or garlic and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add more salt and pepper.

  • 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.

So there you have it, homemade butternut squash soup

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