Tuesday 24 February 2015

Basic Butternut Squash Soup

We had the most delicious (and easy) Butternut Squash soup last night for our Fresh Soup Monday! It was so tasty and so easy I thought I'd share it with you today. FYI- it is also a very good recipe if you children of weaning age, as it is basically a puree and made of all good stuff! Enjoy!

Basic Butternut Squash Soup
Ingredients:
  • 1 large butternut squash
  • A couple drizzles of olive oil
  • Two stalks of fresh rosemary
  • 500ml of vegetable stock

To Make:

1) Cut the squash in half lengthways. Scoop out the seeds and discard. Place on a baking tray and drizzle both sides with olive oil and sprinkle the rosemary over. 

2) Put in the oven at 180 degrees C (fan assisted) or 200 degrees C for 1-11/4 hours, until soft.

3) Leave to cool. 

4) Scoop out the flesh and rosemary, put in a pot and whizz with a handheld blender. Add the vegetable stock and heat through for about 20 minutes. You can add more stock for your desired consistency.

Serve with sprinkled parmesan cheese and a baguette!

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1 comment:

  1. Love butternut squash soup! Thanks for linking up to #tastytuesdays

    ReplyDelete