Work soups – Roasted Butternut squash

This should serve 4 to 5 portions, so it’s ideal for your working week. If you don’t want soup without bread then take a slice in! This soup has one main ingredient so it’s easy on the wallet and the waistline. 
Time: 1hr
Cost: Approx £2.00 providing you have the spices in your cupboard and some stock cubes.

1tsp Ground turmeric
1tsp Ground cumin
1tsp Ground coriander
4-5 Garlic cloves
1tsp sugar
1 Medium sized butternut squash
500ml of veg or chicken stock

Pour some oil in to a roasting tin and put this in the oven to warm up. Set your oven to 180C. Roasting your veg in hot oil starts the roasting process off to a better start, something to remember for roast potatoes next time! 

Peel your butternut squash and chop into 2 inch chunks, and discard the seeds. 
Tip your chopped squash into the roasting tin, do this away from your body, so as to be careful not to splash any hot oil onto yourself.


Add in your spices and garlic to the tin, coat the squash in the spices by stirring. Now put the roasting tin back into the oven. Roast your butternut squash for 30mins
Once roasted, use a slotted spoon to transfer the contents of your roasting tin into a pan, now add your stock and simmer for 15mins
Blend with a hand blender or simply use a masher.

Taste and season to taste, Leave to cool before pouring the soup into your container.


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