Name: Roasted butternut squash soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 500g roasted butternut squash or pumpkin, diced; 1tsp olive oil; 2 cloves of garlic; 1 small onion (chopped); ½ tsp ground cumin; ¼ tsp ground nutmeg; 500 ml vegetable stock; To serve: sour cream or yogurt (optional); Salt and pepper

Roasted butternut squash soup

11 Sep 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This spiced, easy-to-make roasted butternut squash soup is absolutely delicious, perfect on chilly days. The recipe uses leftover roasted butternut squash or pumpkin but if you don't have any, just dice the flesh of a small squash or pumpkin, roast in the oven until tender. Then follow this recipe. Serve it with crusty bread or flatbread.

Ingredients

500g roasted butternut squash or pumpkin, diced
1tsp olive oil
2 cloves of garlic
1 small onion (chopped)
½ tsp ground cumin
¼ tsp ground nutmeg
500 ml vegetable stock
To serve: sour cream or yogurt (optional)
Salt and pepper

Instructions

Heat the oil in a saucepan then gently fry the onion and garlic until soft.
Add the nutmeg and cumin then season to taste with salt and pepper. Stir for 1 minute, then add the roasted pumpkin pieces.
Pour in the vegetable stock, bring to the boil, then under cover, simmer at low temperature for 20 minutes.
Remove from the heat and blend with a hand mixer or in a liquidizer until you get a creamy, thick soup.
Serve with spoonful of sour cream or yogurt if you like.

https://cooktogether.com/?recipe=roasted-butternut-squash-soup

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