Roast butternut squash soup

A silky smooth, sweet, healthy soup. Easy to make and it can be portioned and frozen for later if necessary!

Preparation time: 10 minutes
Cooking time: 50 minutes
Serves 4-6

Ingredients


1 butternut squash, cubed
1 onion, sliced
1.5 pints hot chicken or vegetable stock
Olive oil & butter
Salt and freshly ground black pepper, to season
Double cream and croutons, to serve

Lightly coat the cubed butternut squash with the olive oil and season. Roast in an oven preheated to 180C (350F) for around 20 - 30 minutes until the squash and softened.
Begin to fry the onion in the butter and when it begins to soften, add the roasted squash and mix together gently.
Add the stock and bring to the boil. Simmer until the squash is completely cooked through and season.
Allow the soup to cool, then blend. Using a hand blender, you can keep your soup quite chunky or smooth and silky. If it is too thick, just add some more water until it reaches the right consistency.
Serve with a swirl of double cream and some crunchy, toasted croutons.