First I’d like to say this is another of my gluten free recipes. It was also the first time i’ve ever made butternut squash soup but it has definitely been on my list for a long while, so I’m really glad I finally made it!
Here’s what you will need:
- 1 medium butternut squash (mine was roughly 3lbs)
- 1 Tablespoon of oil (plus extra to drizzle)
- 1 Diced onion
- 2 minced Garlic cloves
- Vegetable Broth (I used 2 stock cubes, roughly 1Litre)
- Salt and pepper
- Preheat oven to 200°C and line a tray with foil or greaseproof paper. Chop the butternut squash in half and deseed it, then place it onto the tray and drizzle with oil and sprinkle with salt. Cook that for about 40-50 minutes face down, it is ready when you can pierce through it with a knife. Allow it 15 minutes to cool so you can handle it.
- In a medium pan warm the tablespoon of oil over a medium to high heat. Add the diced onion and some salt, cook until the onion is slightly browned and soft.
- Turn the heat to low and add in the minced garlic, cook for a further 2 minutes.
- Going back to the squash using a spoon scoop middle section into a blender leaving behind the skin and stem. You might need to blend in part, thankfully I managed to fit mine all in the blender.
- Transfer the onion and garlic mixture into a blender and pour in half of the Stock and blend until creamy.
- Add the mixture from the blender into a large pot then add the rest of the stock mixing it well. Add salt and pepper to taste.
This soup had a very different taste than I had imagined it would have. I can’t believe it took me this long to try it, either way it was great and everyone liked it!
Hope you all enjoyed this, see you next time!