This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth.
Equipment: You’ll need a 3.5 - 4 litre deep-sized saucepan
PREPARATION TIME: Less than 30 mins
COOKING TIME: 30 mins to 1 hour
SERVES: 8
INGREDIENTS
- 1.5kg peeled and deseeded Butternut Squash
- 1 Large Onion
- 2 Medium Carrots
- 1 Red Pepper
- 4 tbsp Olive Oil
- 1 tbsp Clear Honey
- 5cm Fresh Root Ginger
- 1.5 litre Vegetable Stock
- Salt and Pepper
METHOD
- Preheat the oven to 200C/180C Fan/Gas 6.
- Tip the prepared squash into a large, resealable freezer bag with the onion carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
- Roast in the oven for 40-45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.
- Place the large, deep-sided saucepan over a medium heat, add the remaining oil, and when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
- Remove the saucepan from the heat, and using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.
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BBC Food - Mary Berry
