Kirsteen's Butternut Squash Soup
Get a taste of autumn with delicious homemade soup
Ingredients
- 6 kg Butternut Squash Peeled, deseeded & cut into chunks
- 4 Large Onions
- 8 Carrots Peeled & chopped
- 2 Red Peppers Deseeded & cut into cubes
- 2 tbsp Rapeseed Oil
- 2 tbsp Clear Honey
- 75 g Vegetable Stock
- Ground Ginger, salt & pepper
Instructions
- Preheat oven to 200c/180c fan/Gas 6
- Add the prepared squash into a freezer bag with the rest of the vegetables.
- Add half of the oil, salt & pepper and toss until evenly coated.
- Tip into a large roasting tin & spread to make an even layer.
- Roast in the oven for 40 - 50 minutes or until tender and browned.
- Drizzle over the honey 5 minutes before the end of cooking.
- Place a large saucepan over a medium heat, add the remaining oil until hot.
- Add the ginger, pour in the stock then add your roasted vegetables.
- Remove from the heat and blend until smooth. Serve got with crusty bread.
Notes
All ingredients can be found in our farm shop.
Servings: 14 (can be adjusted as needed)
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