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
- 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
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