Roasted butternut squash soup

Name: Roasted butternut squash soup
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium size butternut squash; 1 medium onion chopped; 2-3 cups vegetable stock; 1 tsp cumin seeds; Salt to season; Black pepper; 2 Tbs vegetable oil; 1 Tbs olive oil; 1 tsp grated ginger; 1 clove garlic; Handful fresh coriander chopped including the stalks; Celery roughly chopped; 190 C Pre heat oven to

Brinda Bungaroo @BrindaB

Autumnal comforting soup with warm spices

Brinda Bungaroo @BrindaB

Autumnal comforting soup with warm spices

Saved

Ingredients

30 minutes

4 servings

1medium size butternut squash
1medium onion chopped
2-3 cupsvegetable stock
1 tspcumin seeds
Salt to season
Black pepper
2 Tbsvegetable oil
1 Tbsolive oil
1 tspgrated ginger
1 clovegarlic
Handfulfresh coriander chopped including the stalks
Celery roughly chopped
190 CPre heat oven to

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Steps

30 minutes

1

Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt.
2

Bake in preheated oven 190 C until soft and roasted - approximately 15minutes
3

Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash
4

Place a deep pan on the hob. Add onion followed by celery and rest of ingredients
5

Cook on medium heat for 1 minute. Stirring to avoid burning.
6

Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked.
7

Add the stock and leave to simmer. If too thick add some water.
8

Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir.
9

Serve warm with slice of toast. You can sprinkle grated cheese while serving