Roasted Butternut Squash Soup
- Teachers Kitchen
- Jul 12, 2020
- 1 min read
Ingredients
Serves: 2
1 chopped butternut squash with the skin on
one vegetable stock cube
4 tablespoons oil.
Method
Place the chopped Butternut Squash into a roasting dish, drizzle the oil over it and place in a medium to hot oven and roast for 1 ½ hours.
While it cooks make up the stock using a vegetable stock cube.
When the squash is cooked, allow it to cool then scrape off the roasted flesh from the skin and put into the stock
Blend the mixture to smooth consistency and add seasoning if you need to.
Serve hot with crusty bread.
if you plan to freeze some use smaller containers that can be left to defrost during the day while you are out. All you need to do then is heat it up and enjoy the wonderful colour and flavour!
This recipe also worked well with Pumpkins!
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