Well, I made this for dinner not too long ago and it went down a treat with both hubby and son, along with some warm rolls.
Easy to make – you can put the squash in the oven when you already have the oven on, then keep them in the fridge, either scooped out of the skins or not, until you are ready to make the soup.
2 small or 1 large butternut squash, cut in half with the seeds scooped out.
4 cloves garlic, peeled and slightly smashed
salt & pepper
2 onions, roughly chopped
3 stalks celery, chopped
stock or water to cover (can use a stock cube)
Place the squash cut side down in the roasting pan, add the water and cover with foil. Bake at 180’C for at least 45 minutes covered until the flesh can be pierced with a fork. Then uncover, turn over season with salt and pepper, add the garlic cloves to the hollow and drizzle with oil. Bake for another 30 minutes until the garlic is cooked and soft and the squash is slightly brown.
While the squash is cooking, soften the onions and celery with a little oil, salt and pepper. They don’t need to get really brown.
Let the squash cool, then scoop out of the skins. put it in the pot with the onions and add stock or water to just cover. Simmer for 15 minutes. Puree with a handblender or food processor then season to taste. You might need to add a little more stock or water if it’s really thick, but we like this kind of soup on the thicker side so we can dip crusty bread into it.
This soup will freeze well and is yummy with a spoonful of cream drizzled into the bowl.