Clare’s Chunky Roasted Butternut Squash Soup:
Making your own soup is so much easier than you might think, you don’t need any fancy equipment and you don’t need much time to create a hearty bowl of goodness that you and your family will enjoy.
Makes: 6 servings
Preparation Time: 20 minutes
Total Time: 60 minutes
Ingredients
- 2 Butternut Squash
- 1 large or 2 small white onions
- 2-3 carrots
- 2ltrs of low sodium vegetable stock
- fresh ground black pepper
- 1tbs of grated ginger
- 1tbs of grated garlic
- 1tbs of crushed chilli
- 2tbs Coconut oil
REPARATION
1/ Peel and dice your squash, place on a oven tray , top with 1tbs of coconut oil and place in an hot oven for 20-25 minutes, until soft and just golden on the edges
2/ Out 1tbs of coconut oil in the bottom of a large sauce pan, add diced onions, carrots, ginger, garlic, chilli and sweat for 5-10 minutes until the onions and carrots have become soft
3/ once the squash is cooked add this to the pan of seated onions, carrots and seasoning and mix well, at this stage use a potato masher and mash the veg leaving it some what chunky , add the stock, simmer for 15-20 minutes and serve with a sprinkle of cracked black pepper, either on it’s own or with some rivita or really hearty brown bread.
Top Tip: Make double and freeze for next week or for day’s you are short on time and feel free to use low salt chicken stock.
Thank you for reading you FABULOUS people
❤ Clare with the Hair ❤
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