Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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  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)
  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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