Easy Butternut Squash Soup

1. 1

   Wash and dice the butternut squash (you can leave the skin on).

2. 2

   deseed the chili.

3. 3

   peel the garlic.

4. 4

   Place all 3 on a baking tray.

5. 5

   sprinkle olive oil over

6. 6

   place in the oven at 180 for about 40 minutes or until the squash is cooked (this is when you can put a knife through it easily).

7. 7

   Bring the stock to the boil.

8. 8

   add the baked ingredients.

9. 9

   blend with a stick blender

10. 10

    season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.