Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • Add spices, roasted butternut squash and hot water (you could add hot vegetable stock instead of water).
  • Let everything boil for 3 minutes, then using a stick blender whizz until the soup is smooth.
  • Put the soup back on the hob, heat for a couple of minutes and add salt to taste.