Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Prep Time
20 Minutes
Cook Time
1 Hour 10 Minutes
Ingredients
11
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 Schwartz fennel seeds

  • 1/2 teaspoon Schwartz garlic granules

  • 1/4 teaspoon Schwartz chilli flakes

  • 4 tablespoons olive oil

  • 750 millilitres vegetable stock

  • 2 tablespoons creme fraiche

  • 1/2 baguette sliced

  • 1 teaspoon Schwartz mixed herbs

Instructions

  • 1

    1.Preheat oven to 220°C /200°C fan.

  • 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.

  • 3

    3. Place the cooked vegetables in a saucepan, add veg stock and blend until smooth with a stick blender.

  • 4

    4. Reheat the soup and stir in the crème fraiche.

  • 5 For the croutons:

    5. Slice the baguette and place on baking tray.

  • 6

    6. Brush with remaining olive oil. Sprinkle with mixed herbs.

  • 7

    7. Place the tray back in the oven until golden.

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