Butternut Squash Soup
Ingredients
-
1 medium Butternut Squash
-
4 medium Carrots
-
1 large Onion
-
1 medium Chilli
-
1 Boiling Water
-
2 Vegetable Stock Cubes
-
1 Salt & Pepper
-
2 clove Garlic
-
1 tsp Paprika
Cooking Instructions
-
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
Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.
-
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
Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.
-
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
Bring to the boil then cover and simmer for around 30 minutes - serve!
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Comments