This butternut squash soup is flavoured with red pepper and ginger and blended until smooth and silky. Roasting the squash brings out a rich flavour without adding dairy.
You will need: a 3.5–4 litre (6–7 pint) deep saucepan and a blender.
Ingredients (serves 4-6)
1.5kg / 3lb 5oz peeled and deseeded butternut squash, cut into 3cm / 1¼in cubes
1 large onion, roughly chopped
2 medium carrots, peeled and chopped
1 red pepper, deseeded and cut into cubes
4 tbsp olive oil
1 tbsp clear honey (optional)
5cm / 2in piece fresh ginger, peeled and chopped
1.5 litres / 2½ pints vegetable stock
Salt and black pepper
Method
Heat the oven to 200°C (180°C for fan ovens) or Gas 6.
Put the squash, onion, carrots, and red pepper in a large bowl or freezer bag. Add half the oil, salt, and pepper, and mix until all the vegetables are coated. Place the vegetables in one layer on a baking tray.
Roast for 40–45 minutes, until tender and lightly browned. If using honey, drizzle it over the vegetables 5 minutes before the end.
Heat the remaining oil in a large deep saucepan over medium heat. Add the ginger and fry for 1 minute.
Pour in the vegetable stock and bring to a boil.Add the roasted vegetables and sprinkle with salt and pepper.
Remove the pan from heat and blend the soup with a hand blender until smooth.
Return to the heat to warm through, then serve hot with crusty bread.