About this recipe:This is an absolutely fantastic soup, and very easy to make, I often get requests to make this, so the recipe is as below. This soup is ideal for freezing and will keep for a couple of months.
1 litre of chicken stock (your own or stock cubes)
salt and black pepper to taste
a splash of vegetable oil
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Firstly roughly chop the squash (disposing of the seeds) and onion into large chunks, and crush the garlic.
Put a small amount of oil into a roasting tin and throw in the squash, onions, garlic and thyme.
Roast in a pre-heated oven for 30-40 minutes at 180 C / Gas 4, or until all the ingredients have a nice caramelised colour on them, but not burnt.
Warm up the stock, and then put all of the roasted vegetables into a blender, with a couple of spoonfuls of the stock and blend.
Depending on how thin or thick you like your soup, you can now add more stock, if you find that you have put too much stock in, it isn't a problem, just place the soup into a saucepan and slowly boil until the soup has reduced to the consistency that you want.
Now all you need to do is season with salt and pepper and serve. Enjoy with a nice wedge of crusty bread.
This was my first ever butternut squash soup! And I am completely in love with this soup - I wanted something simple & healthy but nice and this one is a definite winner! Will be making soon again. - 22 Jan 2013