Recipes

Recipe: Roasted butternut squash soup

Great and simple recipe for roasted butternut squash soup. A satisfying supper for those chilly winter nights. roasted butternut squash soup

Suitable for vegetarians

Serves 4

Ready in 1 hour, 15 minutes

Ingredients

* 25g sunflower seeds

* 1 small butternut squash, about 700g, halved and with seeds scooped out

* 25g butter

* 1 small onion, chopped

* 1 large potato, peeled and diced

* 1 litre vegetable stock

* 142ml pot single cream

Method

1 – Preheat the oven to 190C/Gas 5. Scatter the sunflower seeds on a baking tray and cook in the oven for about 6 minutes, or until lightly toasted.

2 – Place the squash on a baking tray, cut side up, dot with half the butter and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh. Melt the rest of the butter in a pan and fry the onion until soft. Add the potato, squash and stock. Cover, bring to a boil and simmer for 15 minutes.

3 – Purée in a blender and return to the pan. Add the cream and reheat until piping hot, but not boiling. Season, and serve sprinkled with sunflower seeds.

About author

Articles

Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://new.londonmumsmagazine.com and you can connect on Twitter @londonmums
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