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This is a deliciously warming soup for cold winter days. roasted-butternut-squash-soup

Butternut squash can be roasted, toasted, pureed for soups, or mashed and used in casseroles, breads, and muffins. Butternut squash is a good source of fibre, vitamin C, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E

To prepare, remove the skin, stalk and seeds, which are not usually eaten or cooked.  To roast, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened.

What You Need

1 butternut squash, peeled, de-seeded and chunked

1 carrot, sliced

1 large onion, chopped

1 celery stalk, chopped

2 cloves garlic (optional)

1 litre vegetable stock

Ginger, turmeric, curry powder, pinch of cayenne as desired

What to Do

  1. Saute the veg, adding spices until the mixture is soft.
  2. Add the stock and simmer for 20 minutes.
  3. Liquidise with a hand held blender if you like a smooth consistency.

The butternut squash can be roasted for additional flavour.