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Member recipe

Roasted butternut squash soup

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Serves 6

A great warming soup for any lunch or dinner

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  • olive oil
  • 1 kg butternut squash, chopped to chunky pieces
  • 1 sweet potato, halved
  • 2 sprigs of rosemary
  • The leaves of 3 sprigs of sage
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 3 gloves of garlic, finely chopped
  • 1 red chilli, deseeded and chopped
  • 800 ml vegetable or chicken stock


    1. Chop the butternut squash into large chunks and remove the seeds. Half the sweet potato. Put squash and sweet potato pieces into a roasting tray and drizzle with olive oil. You can leave the skins on to protect the veg during roasting.
    2. Whilst the vegetables are roasting peel and chop the carrot, onion, chilli and garlic and pick the leaves of the sprigs of sage.
    3. Heat couple of tablespoons on olive oil in a pan and add the herbs. Fry for 2-3 minutes without browning and remove from the oil. The oil now has a wonderful herby flavour. Next add the onion and carrot and cook until onion has softened. Then add the garlic and the chilli and cook another 2-3 minutes.
    4. Once the squash and the sweet potato are soft remove them from the oven and peel away the skin before adding to the onion mix.
    5. Pour in the stock and cook for further 10 minutes or until carrots are soft. Add salt to taste. Use a food processor or a hand blender to pure the soup.

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