Butternut Squash Soup

4 standard portions

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Ingredients

• 1 kg butternut squash
• 1 tsp olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tsp curry powder (optional)
• 1/4 tsp ground black pepper (optional)
• 1/2 tsp garlic powder (optional)
• 900 ml water (hot)
• 1/2 tsp salt

Method

1. Peel, deseed and cube the butternut squash. Place on a baking sheet, drizzle with olive oil, salt and ground black pepper. Roast for 20 minutes on 180c until golden and soft. Turn the squash once while roasting.
2. In a large saucepan, heat olive oil and saute onion until it's soft and transculent. Add garlic and cook for one minute or until it's fragrant.
3. Add spices, roasted butternut squash and hot water (you could add hot vegetable stock instead of water).
4. Let everything boil for 3 minutes, then using a stick blender whizz until the soup is smooth.
5. Put the soup back on the hob, heat for a couple of minutes and add salt to taste.