Spicy Roast Butternut Squash Soup

Spicy roast butternut squash soup is velvety smooth with earthy flavours that will comfort your soul. A winter warming dish that will never disappoint!

Ingredients

• 1 x Butternut Squash, peeled and cubed
• 1 tsp Chilli Flakes *
• 2 tbsp Olive Oil
• Salt & Pepper
• 1 x Onion, peeled and sliced
• 3 x Garlic Cloves, peeled and roughly chopped
• 1 tbsp Fresh Rosemary, chopped
• 500ml (2 Cups + 1 tbsp)
• Vegetable Stock125ml (1/2 Cup)
• Double/Heavy Cream

Essential Equipment

• Roasting Pan
• Blender/Food Processor

# mine weighed 1150g/40.5 oz whole

* use 1/2 tsp for a hint of heat, 1 tsp for a nice kick, 1.5-2 tsp if you like it hot.

Preheat your oven to 190ºC/Fan 180ºC/374ºF. Mix together the squash, chill flakes, olive oil and a generous helping of salt and pepper in your roasting pan.

Bake for 15-20 mins until softened and just starting to brown.

Add the onion, garlic, rosemary and season with more salt and pepper. Mix well.

Bake for a further 10 minutes until everything is tender.

Cool for 15 mins then tip the veggies into a blender along with the stock and cream. (You might need to do this part in batches.)

Blend/process until very smooth. Taste and add more seasoning if required.

If you’re serving straight away, pop it into a saucepan to heat back up again.

Alternatively, freeze for another day. Defrost thoroughly before reheating in a saucepan.

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