21 Sep Roasted Butternut Squash Soup – Recipe

Perfect for these cold autumn days, easy to make and full of goodness for all the family.

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Simple • Healthy • Delicious

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Recipe

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Ingredients

2 Butternut Squash (halved & seeded)

4 Sticks of celery

2 Large onions

8 Cloves of garlic

2 Courgettes

4 Carrots

1.5 Ltr. Chicken stock

2 tea spoon of butter

Salt

Pepper

1 tbl spoon of ground turmeric

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Roast the halved butternut squash in the oven for approx 35 mins.

Use one tea spoon of butter and a pinch of salt & 4 whole cloves of garlic in the roasting dish.

While that’s in the oven rinse & chop up all other veg.

Add the other tea spoon of butter to a hot pot.

Add in the onions and 4 remaining smashed garlic cloves, after two mins add all the other chopped veg. After approx 4 mins add in the turmeric and again after 2 mins add the stock, salt and pepper.

Leave to come to the boil and simmer for approx 15 mins.

Once the Butternut Squash is roasted remove from oven and scoop out the flesh from the skin add to the pot and leave for a further 5 mins.

Blend all the soup so no lumpy bits

(kids have no idea what is in it apart from it being yummy).

Serve a large bowl with some fresh bread and enjoy 👌