Roast Butternut Squash soup
Wonderful nutrient dense Autumn soup created by our Nutritionist Cara Redpath to be the perfect match with our Original Coconut Flat Bread Rolls. Easy to make and easy to digest, delicious for lunch, dinner or packed in a thermo flask on the go.
- 2 red onions, roughly chopped
- 2 carrots, roughly chopped
- 1 whole butternut squash, peeled and roughly chopped
- Olive oil
- 1 table of cumin
- 5 whole garlic cloves.
- 300ml boiling water
- Stock cube
- Salt and pepper.
Preheat the oven to 200C.
Prepare the vegetables and place in a large roasting tin. Drizzle with olive oil, salt, pepper and cumin.
Place the garlic cloves in the corner of the tin with their skins still on. Bake in the oven for 20 minutes.
Remove from oven. Peel the garlic and add back to the tray. Be careful not to burn your fingers! Add a stock cube to the jug of boiling water. Mix well. Pour stock over roasted vegetables. Mix thoroughly. Blend mixture until smooth. More boiling water can be added at this stage to achieve desired consistency. If you like your soup spicy you can also add a little fresh chilli at this stage.