Roasted Butternut Squash Soup

This is a great winter warmer! Butternut squash soup is a favourite at this time of year and just in time to use up any halloween leftovers.

I N G R E D I E N T S

1 x butternut squash, approx. 1 kg (peeled + deseeded)
Olive oil
2 x garlic cloves, smashed in their skins
Sea salt and black pepper
500 ml vegetable stock
200ml oat milk

Basil Pesto topping:

Large handful basil
1/2 clove of garlic, peeled
Extra virgin olive oil
Small handful pine nuts
Sea salt and black pepper

M E T H O D

This is super easy and follows pretty much the standard soup recipe. You can substitute in other veggies – peppers / tomatoes etc. All roasted veggies work well!

1. Heat the oven to 180C fan, 200C static and roast the butternut squash in the oven for around 30 minutes until it is going crispy on the edges and soft when prodded with a knife.

2. Remove the squash from the oven, and take the skins off the garlic – they should be gently roasted. Tip everything into a large pan. Add the boiling stock over the top and bring to the boil, reduce to a gentle simmer for 2-3 minutes. Then blitz with a stick blender until it’s smooth-ish. If you want it really smooth, use a liquidizer – we have a Wolf Gourmet one which is the absolute best in the business and very very powerful.

3. Season the soup with salt and pepper, and keep warm over a gentle heat. Add the oat milk – this is not essential and you could add more stock instead. A little sprinkle of chilli flakes adds just enough heat if needed.

4. In a small processor, blitz the topping ingredients together.

5. Ladle the soup into bowls, and add a swirl of the basil pesto and a few little leaves if you have them.