Butternut squash soup2013-10-22
We were curious about butternut squash as it seems to be in fashion on every food channel. The colour of the soup is so vibrant that I want to try this soup just because of how it looks!
- 1 butternut squash, about 1kg
- 1 big onion, peeled and chopped
- 2 cloves of garlic, finely chopped
- 1 vegetable stock cube
- 1 bird's eye chili
Peel the squash and cut lengthwise in half.
Scoop out the pulp and discard.
Cut the squash into big chunks, about 4cm cubes. Rub with olive oil.
Place in a preheated oven at 200 degrees for about 30 minutes or until soft.
Heat up a soup pot. Add 1 tablespoon olive oil.
When the oil is hot, add the onion and garlic and sauté until the onion is translucent. Add the chili.
Add the roasted squash and stock cube. Top with 1L water.
Bring to a boil and whizz the soup until smooth. Adjust the seasoning.
Serve with crusty bread.