Butternut Squash Soup

Is there anything nicer than warming roasted butternut squash soup?

Ingredients

• 2 Butternut Squash – halved and deseeded
• 2 onions
• 3 carrots
• 2 teaspoons honey
• 2cm ginger
• 2 litres vegetable stock
• Spray olive oil
• Pepper to taste

Method

1. Roast 2 halved butternut squashes, chopped and peeled onions (2) and carrots(3) for 45 mins at 180 degrees.
2. Drizzle 2 teaspoons of honey 5 mins before taking them out of the oven.
3. Fry up 2cm of ginger in the largest high edged saucepan you have.
4. Add 2 litres of vegetable stock and bring to the boil.
5. You can throw in a bit of pepper too.
6. Scoop out the fleshy part of the butternut squash.
7. Add this and the roasted onion and carrot to the large saucepan of stock and ginger.
8. Finally blend until smooth.

There you have it…easy!

* Freeze in Ziploc bags for up to 3 months or keep in fridge for 3 days!