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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 Schwartz fennel seeds
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1/2 teaspoon Schwartz garlic granules
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1/4 teaspoon Schwartz 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 Schwartz mixed herbs
Instructions
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1
1.Preheat oven to 220°C /200°C fan.
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2
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.
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3. Place the cooked vegetables in a saucepan, add veg stock and blend until smooth with a stick blender.
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4. Reheat the soup and stir in the crème fraiche.
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5
For the croutons:
5. Slice the baguette and place on baking tray.
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6. Brush with remaining olive oil. Sprinkle with mixed herbs.
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7
7. Place the tray back in the oven until golden.
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