Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It's creamy (without cream), rich and totally delicious! Serves 4 as a main, 6 as a side/starter.

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Ingredients:

• 2 medium Whole Butternut Squashes
• 2.5 cups / 600ml Chicken or Veg Stock
• 1 large White Onion, roughly diced
• 4 cloves of Garlic (skins left on)
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 1 tbsp Honey
• 1 tbsp Fresh Rosemary, finely diced
• 1/4 tsp Cayenne Pepper, or to taste
• 1/4 tsp Salt, plus more to taste
• Black Pepper, to taste
• Toppings
• Toasted Pine Nuts
• Crispy Pancetta
• Fresh Parsley (optional)

Instructions:

1. Slice the very end off the butternut squashes and carefully slice in half. Gut out the seeds, then slice a crosshatch pattern in each one, slicing as deep as you can without going right through. This will help the flavours seep in. Pop on a baking tray.
2. In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper (or to taste) and 1/4 tsp salt. Brush the butternut squashes, using all of the glaze. Pop a clove of garlic in each dip of the butternut squash.
3. Pop in the oven at 180/356f for 45-60mins, or until soft and caramelized. Don't be tempted to rush this, low and slow is key to getting beautifully caramelized and fork tender butternut squash. Pull tray out 1 or 2 times to baste them in the juices.
4. Meanwhile, in a large pot begin frying your onion in 2 tbsp butter over low-medium heat until golden and caramelized. Again, low and slow is best.
5. Scoop out the flesh from the butternut squashes and place into the pot, squeeze the garlic out the skins and add in too. Pour in 2.5cups/600ml chicken or veg stock and blitz with a hand blender until smooth. If you like a particularly thick soup start with less and adjust after. Give it a heavy seasoning of salt and pepper.
6. Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.

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