Directions
- 1Place butternut squash halves on a baking sheet, and fill them with red onion, cherry tomatoes and a little of olive oil.
- 2Add salt, and dried herbs.
- 3Roast in the oven until tender.
- 4Scoop the flesh of the butternut squash into the blender.
- 5Add roasted red onions, tomatoes, garlic, and carrots to the blender.
- 6Add vegetable broth and blend until smooth.
- 7Pour the soup into a pot and stir in cream.
- 8Serve with toasted bread and cheese, and top with red pepper flakes.
Ingredients
- 2 halves butternut squash
- 1 small red onion
- 10 cherry tomatoes
- 2 carrots
- 1 bulb garlic
- 1 pinch salt
- 1 tablespoon dried herbs
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 2 tablespoons cream
- 1 pinch red pepper flakes
- 2 slices bread
- 2 tablespoons butter
- 1 handful cheese
Equipment
ovenbaking sheetblenderpot
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