Roasted Butternut Squash Soup
Fall means pumpkin and squash, and for the past weeks, they’ve been everywhere - and a standard on my veggie shelf. I love them, whether roasted as a side, mixed in with creamy risotto, but also a big fan of squash and pumpkin soup. There are countless ways to make it, and I probably do it slightly differently every time I make it. This version was especially lovely so I had to share. It’s full, creamy and the spices are just right. An added bonus - roasting the veggies in the oven saves you heaps of time. Ingredients: 1 butternut squash 500g carrots 2 onions 2 cloves 1L vegetable stock 1 tablespoon ras el hanout spice 4 tablespoons Greek yoghurt Rind of 1 orange Salt and black pepper Toasted pumpkin seeds (optional) Preheat the oven to 180 degrees Celsius. Instructions: 1. De-seed the squash, chop into squares (no need to peel). Roughly chop the carrot. 2. Line a baking tray with parchment paper, add the squash and th...