Roast Butternut Squash together with Garlic, Chilli & Ginger, then blitz to a deliciously smooth, warming soup.
Ingredients
1 medium butternut squash (approx 1kg in weight) - peeled, deseeded and diced
1 medium red onion - peeled and cut into 6 wedges
1 medium red chilli - cut in half lengthways and deseeded
1 clove garlic (unpeeled)
2 cm piece fresh ginger (unpeeled)
1 tbsp olive oil
Salt and pepper
1 tsp ground cumin
900ml vegetable stock
4 tbsp creme fraiche (optional)
Handful of pumpkin seeds (optional)
Directions
- Pre-heat the oven to 200C/180 Fan / Gas 6
- Put the butternut squash, onion, chilli, garlic and ginger in a roasting tin
- Coat the ingredients with the oil, season well with salt and pepper
- Place in the oven and roast for 30-35 mins, until the butternut squash is tender
- Peel the roasted garlic. Peel and finely chop the ginger
- Transfer the ingredients of the roasting tin, plus the cumin, peeled garlic and ½ tsp of the chopped ginger to a large pan.
- Add the stock, bring to the boil, then blitz until smooth
- To serve, transfer to a soup bowl then drizzle each serving with a tablespoon of creme fraiche and a sprinkling of pumpkins seed (if using)
Notes
If using a Soup Maker, transfer the ingredients at stage 6 then select the Smooth setting.
This makes quite a spicy soup - for less heat, reduce the amount of roasted chilli you add to the pan or soup maker.
