Butternut Squash Soup

Delicious & thick soup for those cosy nights in. Topped with parmesan and croutons for extra flavour and crunch.

Serves: 4
20 mins Prep Time 1 hrs 10 mins Cook Time
20 mins Prep Time
1 hrs 10 mins Cook Time
  • 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.

  • For the croutons:

    5. 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.