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Ingredients

1 hour 30 mins
4 servings
  1. 4 medium Carrots
  2. 1 large Onion
  3. 1 medium Chilli
  4. 1 Boiling Water
  5. 2 Vegetable Stock Cubes
  6. 1 Salt & Pepper
  7. 2 clove Garlic
  8. 1 tsp Paprika

Cooking Instructions

  1. 1

    Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft.

  2. 2

    Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.

  3. 3

    Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent.

  4. 4

    Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.

  5. 5

    Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir.

  6. 6

    Bring to the boil then cover and simmer for around 30 minutes - serve!

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Written by

hannie_hughes
hannie_hughes @cook_3356407
on
Heaton Chapel, Stockport, United Kingdom