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Butternut Squash Soup
Ingredients
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800 grams (1 ¾ lb) butternut squash cut into big chunks
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2 large carrots diced into 1 inch cubes
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1 onion unpilled cut in 1/2
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1/2 teaspoon Fennel Seeds
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1/2 teaspoon Garlic Granules
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1/4 teaspoon Chilli Flakes
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4 tablespoons olive oil
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750 millilitres vegetable stock
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2 tablespoons creme fraiche
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1/2 baguette sliced
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1 teaspoon Mixed Herbs
Key Products
Instructions
- 1 Preheat oven to 220°C /200°C fan.
- 2 Place the butternut squash, carrots and onion on a roasting tin and sprinkle with fennel seeds, chilli flakes and garlic granules. Drizzle with 2 tbsp of olive oil. Mix it all and roast for 40mins until vegetables are tender.
- 3 Place the cooked vegetables in a saucepan, add veg stock and blend until smooth with a stick blender.
- 4 Reheat the soup and stir in the crème fraiche.
- 5 For the croutons: Slice the baguette and place on baking tray.
- 6 Brush with remaining olive oil. Sprinkle with mixed herbs.
- 7 Place the tray back in the oven until golden.
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