Open in Cookpad AppCooking Instructions
- 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!
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