Healthy Roasted Butternut Squash Soup, a simple recipe that comforts you no matter the season. Light, with a delicate texture, and a warm, earthy flavour, this soup is sure to become a family favourite. Vegetarin, gluten free, this can be made vegan by replacing the cream with a dairy free version.
Cut the butternut squash lengthway, scoop out the seeds and roast in a pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for about 45 minutes, or until the flesh is soft.
Peel and chop the onion.
Heat up the oil in a pan, then add the onion and fry gently until transluscent.
Add the roasted butternut squash flesh together with the stock, and cook for about 5 minutes.
Season well with salt and pepper, then remove the soup from the heat, and blend until smooth.
Serve the soup with cream and almod flakes or any other seeds of your choice.