Roasted Butternut Squash Soup

Blended soups are so easy to make and so versatile. They hardly need a recipe as they are very forgiving – if too thick, just add more water, if too runny you can thicken up with a little cornflour and water. Butternut squash makes a great soup but if you roast the squash first, this adds another flavour dimension. I like to add a handful of quick cooking oats to my soups as I feel that they make the texture of the soup smoother and creamier once blended.

Ingredients

1 small butternut squash

1 chopped onion

1 clove minced garlic

1 small potato thinly sliced

1/4 cup quick oats

1 tsp vegetable stock powder (I like Marigold Swiss Bouillon as it is all natural, no msg)

salt and pepper

1 litre water

Directions

Slice the squash in half, drizzle with olive oil and roast in the oven on 350F/180C/gas4 until the flesh starts to soften.
Remove from oven and allow to cool a little.
Saute the onion in a tbsp of olive until translucent, add the garlic and stir well.
Scoop the flesh from the butternut squash from the skin and add to the pot along with all the remaining ingredients.
Bring to the boil and then reduce the heat simmer, cover and cook for 1/2 hour.
Using a handheld blender, puree the soup until smooth. Add more water if necessary.
Serve with a swirl of cream if desired and on the side, have some crusty bread ready.

Filed under: Soup, Vegetarian Tagged: Recipes, soups, Vegetarian