Roasted Squash Soup

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Pumpkins and squash are a super versatile vegetable, although a bit unwieldy to prepare. Use them in soups, pasta dishes, risotto, couscous, tarts and pies, curry, cakes and even to brew your own beer. High in fibre, Vitamin A and C and potassium, great after a hard workout, pumpkin and squash really are the great Autumn vegetable. A perfect staple for soup, this easy recipe from the BBC website is a fantastic quick warming dish.

Serves:  1
Preparation time: 10 minutes
Cooking Time: 30 minutes

What you need

1 tbsp olive oil
1 garlic clove, chopped
150g/5½oz butternut squash, peeled and chopped
150ml/¼ pint chicken or vegetable stock
2 tbsp milk
salt and freshly ground black pepper

What to do

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Remove any seeds, place on a baking tray and roast in the oven for ten minutes.
  3. Peel and chop the butternut squash.
  4. Heat the olive oil in a saucepan and cook the garlic for one minute.
  5. Add the chopped butternut squash and fry for two minutes.
  6. Add the stock to the pan and bring to the boil.
  7. Simmer for 8-10 minutes, or until the butternut squash is tender.
  8. Add the milk to the pan and season with salt and freshly ground black pepper. Allow to cool.
  9. In a food processor, blend the butternut squash mixture until smooth and pass through a sieve into a jug. Warm through in a pan when required.