Creamy Roasted Butternut Squash Soup

20 mins
Serves 2
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Directions

  1. 1Place butternut squash halves on a baking sheet, and fill them with red onion, cherry tomatoes and a little of olive oil.
  2. 2Add salt, and dried herbs.
  3. 3Roast in the oven until tender.
  4. 4Scoop the flesh of the butternut squash into the blender.
  5. 5Add roasted red onions, tomatoes, garlic, and carrots to the blender.
  6. 6Add vegetable broth and blend until smooth.
  7. 7Pour the soup into a pot and stir in cream.
  8. 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
Creamy Roasted Butternut Squash Soup | Clip Recipe