The Best Soup I have ever made!

Butternut Squash Random Soup

Adapted from a Weight Watchers receipe.

Fixins:
1x butternut squash
1x medium courgette
2x medium onions
½ green pepper
½ yellow pepper
2pints of stock – I was lazy and made mine with organic, low salt bouillon
1 & ½ teaspoon garam masala
1tsb onion seeds
stalk of fresh rosemary
sea salt & ground black pepper
splash of olive oil

Method:

Preheat oven to 200-250C – the recipe says 200 but I like my veg a bit charred. Chop up the squash, courgette, onions, & peppers, mix around in a splash of olive oil, and add the onion seeds and rosemary. Roast for 45 min ish. HINT: Marna taught me it’s a waste to try and peel the butternut squash – so roast it with the peel on and it slips right off when cooked & cooled down a bit.

Add the roasted veg to the stock, bring to the boil, reduce heat to simmer and simmer for 15min. Let cool for about 10-15 minutes and blend till smooth. Toast the garam masala for a few minutes and add to blended soup. Season with the salt n peppa as you see fit. Eat it all up!