Butternut squash soup

Butternut squash soup

Ingredients

serves 4
  • •1 large butternut squash, halved vertically and seeds removed
  • •2 tbsp olive oil
  • •1 onion, chopped
  • •4 garlic cloves, minced
  • •1 tsp maple syrup
  • •½ tsp nutmeg
  • •½ tsp dried sage
  • •~800ml vegetable stock
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C and prepare a rimmed baking tray. Place the butternut squash on the tray and brush with 1 tbsp oil.
  2. 2. Turn the squash face down and roast until it is cooked through, about 40–50 minutes (the skin may brown at this point). Set aside until it's cool enough to handle, about 10 minutes.
  3. 3. In a large saucepan, heat the remaining oil over medium heat. Add the onion and cook for 3–4 minutes until softened, stirring frequently. Add the garlic and cook for another minute. Remove from the heat.
  4. 4. Use a large spoon to scoop the butternut squash flesh into the saucepan. Add the maple syrup, nutmeg, sage and ground black pepper. Pour in half the vegetable stock. Blend with a hand blender until creamy. Add the remaining stock if needed. Season to taste.
  5. 5. Return the soup to a medium heat and simmer until hot, stirring frequently. Serve topped with ground black pepper.
Baker Beanie Author

■ every day is treat day ■