A Great Soup Recipe – Perfect for Cooler Evenings
Honey Roasted Butternut Squash Soup
1.5 kg butternut squash, peeled and diced
4 tbsp olive oil
1 carrot peeled and diced
1 leek sliced
1 onion diced
1 and a half litres stock (made with 2 vegetarian stock cubes)
Salt and pepper
Cream for drizzling
Sunflower and pumpkin seeds
Preheat oven to 180 C
Place the butternut squash on a baking tray and drizzle over the olive oil. Roast for 20 – 25 minutes or until golden.
Melt the butter in a saucepan, add the carrot, leek and onion and sauté until soft.
Add the roasted butternut squash and stock, bring to the boil.
Reduce the heat slightly and allow to simmer for about 45 minutes.
Blitz in a blender and season to taste.
Drizzle with cream and add seeds to garnish.
Image: © Kitsen | Stock Free Images & Dreamstime Stock Photos