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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