Serving: 1| Cooking time: 25 minutes or 5 minutes if pre-roasted | Skill: Easy
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.
BUTTERNUT SQUASH SOUP
- 350g butternut squash
- 1tsp sunflower oil
- 1.5tsp vegetable Bouillon powder
- 250ml boiling water
- generous pinch of pink Himalayan salt
- ½tsp cumin
- 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!