ROAST BUTTERNUT SQUASH SOUP

Ingredients:
1 medium size butternut squash
1/2 tbsp cumin
1/2 tbsp smoked paprika
Salt and pepper
1/2 tbsp maple syrup
1/2 tbsp oil
1 potato (small)
1 onion
1 carrot, washed & chopped
1/2 tbsp oil
3 cups of water
1 stock cube
1/2 cup coconut cream

Method:
1. Preheat the oven to 200 degrees Celsius and line a large baking tray with un-baking paper.

2. Split the butternut squash in half and remove the seeds. Score the butternut with a knife and combine the cumin, paprika, maple syrup, oil, salt and pepper. Brush the entire mix all over the top of the butternut squash.
3. Chop the onion, carrot and potato roughly, toss with 1/2 tbsp oil and add to the pan.
4. Bake the onion, carrots, potato and butternut squash until soft and slightly caramelized. The butternut will take longer, just remove the other veges and put aside.
5.In a large pot add the water, stock cube and heat on a medium to high heat.Scoop out the butternut squash and add to the pot along with the roasted veges.
6. Add the coconut cream and remove from the heat. Blend in a food processor, blender or stick blender! If you're adding to a food processor allow it to cool first.
7.  Add salt and pepper to taste

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