BUTTERNUT SQUASH SOUP
Preheat oven Electric 200 C/180 C, Gas 6
Servings: 4 people
Equipment
- plastic bag
- chopping board
- sharp knife
- colander
- large saucepan with lid
- jug
- baking tray
- blender
Ingredients
- 1.5 kg butternut squash
- 1 onion
- 2 carrots
- 1 red pepper
- 1 cm piece of fresh root ginger
- 1½ pt vegetable stock
- Salt & pepper
- 3 tsp oil
Instructions
- Prepare all vegetables, dicing to even size
- Place all vegetables in a large plastic bag
- Season
- Add 2 tbsp of oil
- Shake to coat with oil
- Tip onto baking tray and roast for about 45 mins
- Put remaining oil in large pan, add ginger
- Cook for 1 min
- Add stock and bring to boil
- Add roasted vegetables
- Cook for about 15 mins
- Blend, check seasoning and serve with crusty bread