Roasted butternut squash soup
Squash too soup is a match made in heaven and a great way to take on these monster veg. It can be a battle skinning them and digging all the seeds out, but once you’ve chopped and roasted them with garlic, you’ll be chomping at the bit. I like to spice it up with some coriander seeds and a hint of nutmeg, it gives the soup another level of flavouring. Great with fresh crusty bread or just as good on its own.
Servings:
Ingredients
- 900 grams Butternut squash 1 whole BS (£1.30)
- 4 cloves garlic (£0.12)
- 3 grams Coriander seeds (£0.10)
- 2 grams nutmeg (£0.04)
- 10 grams Fresh coriander chopped (£0.20)
- Salt & Pepper
- 5 ml olive oil (£0.03)
- 2 stock cube chicken stock make 450ml
| Recipe Cost: |
| Serving Cost: |
Prep Time: 15 minutes
Cook Time: 45 minutes
- Skin the squash and de-seed. Chop into bite size pieces. Crush the coriander seeds and garlic but leave in their skins.
- Mix squash, the crushed garlic and coriander seeds, thyme, olive oil. Season with salt & pepper.
- Transfer to a baking tray. Roast at 180 degrees for 40 minutes.
- Put the contents of the tray, removing the garlic skin into a food processor and zap.
- On a low heat, add the mashed squash to a saucepan and pour in the stock folding everything together until you have a smooth soup.
- Season with salt & pepper if required, dress with chopped coriander and serve.
Follow Us!
