I‘m not going to apologise for adding another soup because this Roasted Butternut Squash Soup is quite simply amazing and it is that time of year!!
The spicy Ginger and Chilli work very well with the Butternut and it makes quite a thick filling soup, ideal for a cold Winter Lunchtime.
Butternut Squash is/are a great source of Vitamins A,B,C and E aswell as Fibre, Calcium, Magnesium, Zinc, and Beta-carotene which helps to support the Immune System.
This was almost too spicy for me, my Wife loves it hot so she was more than happy.
I recently bought some Chipotle Chilli flakes and they add a lovely smokey flavour but, BEB Tip be careful, you can always add but you can't take away!! I normally sprinkle some on top of the soup, more for decoration than flavour but I was at my heat limit this time!!
Its not necessary to roast the veggies but I have found that it adds a depth of flavour that you don’t get with boiling.
One whole Butternut Squash-quartered and the seeds removed
One medium Carrot-roughly chopped
One Onion roughly chopped
One clove of Garlic
One two inch piece of fresh root Ginger-peeled
One two inch piece of fresh root Tumeric-peeled
One Tbsp ground Cumin
One Tsp Chipotle Chilli flakes-This was more than hot enough for me, feel free to add more if you like it HOT !
One Tbsp Olive Oil
Pre Heat the oven to 180°C.
Place all the Ingredients except the water into a roasting tin and toss in the Olive Oil.
Cook in oven for 45 minutes or until the Squash is soft.
Remove from the oven and tip all ingredients into a blender, including the water.
Blitz until smooth.
Pour contents of the blender into a saucepan and bring to a gentle boil ready for serving.
Serve with toasted Sourdough bread.