Roasted Butternut Squash Soup
This is a lovely easy soup to make with just a handful of vegetables and a little bit of patience. A great winter warmer for those chilly days when you need a good pick me up.
Serve with a dollop of sour cream, crusty bread and enjoy.
Ingredients
- Half of a butternut squash
- 4 Medium carrots
- 1 Onion
- 1 Large potato or a handful of baby potatoes
- Some chopped Pancetta
- 1 medium leek
- Tablespoon of olive oil
- 3 Chicken or vegetable stock cubes or 2 teaspoons of bouillon
- A small tub of single cream. If you would like to make a slimming version of this replace the cream with a tub of Quark
Start by peeling the butternut squash, carrots, onion and the potatos.
Roughly chop the butternut squash and one large potato, then slice the carrots and onion.
If you don’t have one large potato you can use several new potatoes instead.
Put all the vegetables in an ovenproof tin or dish, put some chopped bacon on the top and drizzle with a good splash of olive oil.
Place in the fan oven at 150 degrees centigrade for about 20 minutes.
Once the vegetables have roasted place them in a large soup pan and cover with water.
Add 3 chicken stock cubes or two teaspoons of vegetable bouillon.
Simmer for around thirty minutes until soft.
Blitz with a blender and add the cream or Quark until the soup reaches the required thickness.