Winter always makes me want to eat soup and one of favourites is roasted butternut squash soup which is always served as a starter for our Christmas dinner.
Ingredients:
Butternut Squash, 1 onion, 3-4 baby potatoes, salt, pepper, nutmeg and double cream.
Recipe
1) Cut the butternut squash in half, brush with butter and roast in an oven for about 40 minutes until cooked at 180c.
2) Once roasted, dice onions and potatoes. Sizzle onions in butter in a large pan. Once softened add the potatoes and a pint of water. Season with salt and pepper and cook for about 15-20minutes.
3) Scoop out the butternut squash and add to the pan once the potatoes are cooked and bring to the boil.
4) Using a blender, blend the soup into a smooth consistency. Add double cream and sprinkle nutmeg on top.
A delightfully healthy, hearty and warming dish for a winter’s day.
Bunty
