Roasted butternut soup is a classic. This robust soup is perfect for a chilly night, and will make the winter much more bearable. Delicious, filling and flavourful.
Roasted butternut soup
- 1½kg butternut, peeled and chopped
- 50ml olive oil
- salt and pepper
- 2½ litres vegetable stock or water
- fine salt and freshly ground black pepper
Place butternut, olive oil, salt and pepper on a large tray and into a hot oven of 180°C.
Roast until the edges of the butternut are slightly charred and the butternut is well cooked.
Liquidise with half of the liquid and strain through a sieve.
Heat the soup and add extra liquid if needed to get to the desired consistency. Season well.