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Roasted Butternut Squash Soup
- Preparation and cooking time
- Total time
- Serves 4
Very easy to make. Warm and satisfying cold weather food.
- 2 medium butternut squash, peeled and deseeded
- 3 cloves garlic, crushed
- olive oil
- 1tbsp paprika
- 1 pint vegetable stock
- sea salt
- black pepper
- You can choose a topping of; salt, black pepper, poppy seeds, paprika or Greek yoghurt.
- STEP 1Preheat the oven to 180c/160c fan/gas mark 4. Cube the squash and place in a medium sized roasting tin. Add the garlic around the squash, drizzle generously with olive oil and sprinkle with paprika. Roast for 20 mins or until the squash can be broken easily with a spoon.