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
  • 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