Butternut Squash Soup – The Quickest Recipe Ever

RECIPE BY NATASAHA CORRETT

This is hands down one of the quickest and easiest soup recipes to make – and with maximum reward too! I adore butternut squash soup and that rich velvety texture. You could use pumpkin in the place of butternut here too. Soups freeze really well, so, make up a big batch and save some for another time when you are in need of some warming nourishment.

Serves1
Cooks InCooking time: 25 minutes or 5 minutes if pre-roasted
DifficultyEasy

Ingredients
MetricCupsCupsMetric

350g butternut squash
1tsp sunflower oil
1.5tsp vegetable Bouillon powder
250ml boiling water
generous pinch of pink Himalayan salt
½tsp cumin

Method

  • Preheat the oven to 175°C
  • Peel and chop the butternut squash into 2cm cubes. Cover in the sunflower oil, and roast in the oven for 20 minutes or until soft.
  • Place the butternut squash into the blender with the remaining ingredients and blitz until velvety smooth.
  • Serve and enjoy!
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