BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP
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Ingredients
  1. 2 Butternut Squashes
  2. 2 Celery Stalks
  3. 1 Onion or a few slices of Leek
  4. Vegetable Stock
  5. Olive Oil
  6. Salt & Pepper
Instructions
  1. Peel and de-seed the squashes
  2. Chop into mixed sized chunks
  3. Place the squash and onion on an oven tray and drizzle with oil (as much as you like, but we use very little)
  4. Put in the oven and bake for 1 hour at 180oC
  5. While the squash is in the oven, cut the celery into chunks and boil for 10 minutes to make a good strong stock, you can add bouillon or stock powder for extra flavour
  6. Allow the stock to cool then smooth in a blender, then pour it into a jug
  7. Put the chunks of squash into a blender and smooth with the stock, if you are using a glass blender you will have to let the squash cool first
  8. Smooth to the desired consistency, adding more stock or water as needed
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All ready for the blender….
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Celery Stock (with grated parsnip)
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Close up of roasted squash
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Roasted squash