This is a quick and easy, delicious and nutritious soup and one of my Winter favourites! I often portion and freeze this soup, as it lasts for months.
- One whole butternut, peeled and cut into small blocks
- Olive oil, salt, pepper, chilli flakes
- Chicken or veg stock powder (optional)
- 2 cloves of garlic (optional)
- 1 tin whole peeled tomato liquid/juice (if you cannot buy the liquid, then you can blend the whole peeled tomatoes yourself)
- Preheat the oven to 200 degrees Celsius
- In a bowl, add the cubed butternut, salt, pepper, olive oil, chilli flakes, crushed garlic, chicken/veg stock. Mix with a spoon until butternut is coated.
- Pour the butternut onto a baking tray in a single layer and pop into the oven for about 30-40 minutes, or until the butternut is very soft. Remove from oven and cool for about 10 minutes.
- Plug in your blender ! Add the tomato juice first and then half the butternut and blend. If the blender gets stuck, add some water. Now add the balance of the butternut and blend some more, adding a little more water if the soup is too thick. The consistency depends on how thick you want it to be.
- And that’s it! Serve with toasted garlic bread or sliced fresh ciabatta, or any bread you prefer.
If you’re entertaining guests, you can top the soup with a dollop of yoghurt, coconut cream or cream and use a toothpick to make patterns on top of the soup. You can top with chopped chives, roasted garlic or anything you love!