Roasted Butternut Squash Soup

Makes 4

carrie elina

ingredients

1
Preheat oven to 400°.
2
Cut squash in half, down through its stem. Scoop out seeds, then put halves cut-side down onto a baking tray.
3
Bake for 45-60 minutes or until tender, turning halves over about half way through cooking time.
4
Cool. Then scoop flesh away from skin using a spoon and discard skin.
5
When you’re ready to make soup, put onion into a non-stick pan, cover and cook gently for about 7 minutes until tender and lightly browned, stirring from time to time.
6
Add garlic and cumin, stir over heat for a few minutes until cumin smells aromatic, then add squash flesh and stock/water.
7
Bring to boil, reduce heat and leave to boil gently for about 10 minutes, to allow flavours to blend and to ensure everything is cooked.
8
Puree in a food processor or blender.
9
Add a little more stock/water if necessary to get consistency to your liking.
10
Season with salt (go easy if you’ve used stock powder/cubes) and black pepper and serve.