Roasted Butternut Squash & Red Onion Soup

This soup is another one from Sarah’s cafe menu and was a regular on the menu and very popular (probably as it’s one of my favourites!). My Husband said it’s one of the best soups I have made to date.

It’s a really tasty soup made with roasted butternut squash for a deeper flavour and lots of red onions. It can be enjoyed on a cold winters day with some homemade bread or cheese scones.

It’s a perfect lunch and is lovely and warming. It is easy to freeze so you can make it in advance to use later.

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Start by pre-heating the oven to 200°C (180°C fan).

Cut the butternut squash in half and scrape out the seeds.

Place the squash on a baking tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.

Roast in the oven for 50 minutes or until soft. Leave to cool slightly.

In a large pan heat 2 tbsp of oil then add the onions and garlic, then stir until soft but not browned, then add the stock.

Remove the cooled butternut squash flesh from the skin and add to the pan.

Leave to simmer for 10 -15 minutes, then remove from the heat.

Blend the soup with a stick blender or in a liquidiser. Season to taste.

Serve warm with cheese scones.

Roasted Butternut Squash & Red Onion Soup

Sarah’s servings: 6

Sarah’s skill: Easy

Cooking time: 60 minutes

INGREDIENTS

1.25kg butternut squash , unprepared weight

4 tbsp olive oil

4 red onions, roughly chopped

4 garlic cloves

750ml vegetable stock

½ tsp salt

½ tsp pepper

METHOD

1. Pre-heat the oven to 200°C (180°C fan).

2. Cut the butternut squash in half and scrape out the seeds.

3. Put some foil on a baking tray and place the squash on the tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.

4. Roast in the oven for 50 minutes or until soft. Leave to cool slightly.

5. In a large pan heat 2 tbsp of oil then add the onions and garlic, then stir until soft but not browned, then add the stock.

6. Remove the cooled butternut squash flesh from the skin and add to the pan.

7. Leave to simmer for 10 -15 minutes, then remove from the heat.

8. Blend the soup with a stick blender or in a liquidiser. Season to taste.

9. Serve warm with bread and butter.
   

   

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SARAH’S EXTRA SLICE

You can freeze the soup for up to 3 months.

You could add 100ml of double cream or some coconut milk to make the soup more luxurious and creamy if you prefer.