Roast Butternut Squash Soup

1. 1

   heat oven to 240C / 475F.

2. 2

   Cut squash in half and scoop out seeds, keeping skin on cut into chunks.

3. 3

   place on a baking tray and drizzle with 1 tbsp olive oil.

4. 4

   Scatter with thyme and season if desired.

5. 5

   Roast for 45 mins or until soft.

6. 6

   Heat the rest of the oil and and add carrots, onion and celery.

7. 7

   Cook gently until soft but not brown.

8. 8

   Add stock and bring to boil, simmer for 20 minutes.

9. 9

   Take out the squash and remove the flesh, add this to the pan.

10. 10

    Simmer for a further 5 minutes

11. 11

    Blitz the soup with a blender or processor until smooth.

12. 12

    Return to pan and add cream.

13. 13

    Reheat to desired temp and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.