Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium Butternut Squash; 4 medium Carrots; 1 large Onion; 1 medium Chilli; 1 Boiling Water; 2 Vegetable Stock Cubes; 1 Salt & Pepper; 2 clove Garlic; 1 tsp Paprika

hannie_hughes @cook_3356407

Heaton Chapel, Stockport, United Kingdom

Butternut Squash Soup

hannie_hughes @cook_3356407

Heaton Chapel, Stockport, United Kingdom

Saved

Ingredients

1 hour 30 mins

4 servings

1 mediumButternut Squash
4 mediumCarrots
1 largeOnion
1 mediumChilli
1Boiling Water
2Vegetable Stock Cubes
1Salt & Pepper
2 cloveGarlic
1 tspPaprika

Saved

Steps

1 hour 30 mins

1

Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft.
2

Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.
3

Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent.
4

Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.
5

Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir.
6

Bring to the boil then cover and simmer for around 30 minutes - serve!