Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Prep Time
20 Minutes
Cook Time
1 Hour 10 Minutes
Ingredients
11
Servings
4
Delicious & thick soup for those cosy nights in. Topped with parmesan and croutons for extra flavour and crunch.
Ingredients
  • 800 grams (1 ¾ lb) butternut squash cut into big chunks

  • 2 large carrots diced into 1 inch cubes

  • 1 onion unpilled cut in 1/2

  • 1/2 teaspoon Fennel Seeds

  • 1/2 teaspoon Garlic Granules

  • 1/4 teaspoon Chilli Flakes

  • 4 tablespoons olive oil

  • 750 millilitres vegetable stock

  • 2 tablespoons creme fraiche

  • 1/2 baguette sliced

  • 1 teaspoon Mixed Herbs

Key Products
Fennel Seeds

Product Information

£ 2.00/unit,28g
Garlic Granules

Product Information

£ 1.90/unit,47g
Schwartz product packaging

Product Information

£ 2.00/unit,29g
Mixed Herbs

Product Information

£ 1.70/unit,9g

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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