Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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Ingredients
  1. 1 medium butternut squash
  2. 1 tbsp olive oil
  3. 1 large onion, roughly chopped
  4. 1 tsp garlic paste
  5. 1 tbsp cashew nuts, roughly chopped
  6. .75 L water or vegetable stock
  7. salt and pepper to taste
  8. 2 tbsp coconut milk, to finish (optional)
Instructions
  1. Heat an oven to 200C.
  2. Halve and deseed the butternut squash (no need to peel).
  3. Cut into chunks and place in a roasting tray along with the squash seeds.
  4. Drizzle with olive oil. Season with salt and pepper.
  5. Roast in the oven for ~20 minutes until soft and caramelised.
  6. Meanwhile, heat a drizzle of olive oil in a medium saucepan.
  7. Add the onion and a ladle of water and sweat over a medium heat until soft and translucent.
  8. Add the garlic paste and cashew nuts and sweat for 2-3 minutes.
  9. Add the squash to the pan and pour water (or stock) enough to cover the vegetables.
  10. Bring to a boil, lower the heat and simmer for 10 min.
  11. Using a hand blender, blitz the soup until smooth.
  12. Season with salt and pepper and add more water (or stock) to give a required consistency. Heat through gently.
  13. Pour the butternut squash soup into warm soup bowls.
  14. Finish with a drizzle of coconut milk and roasted squash seeds.
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