Butternut Squash Soup

M and I were both ill, and we’d had colds for over a week. Soup – and lots of it – was what we needed. So I made butternut squash soup. It’s really soothing and flavourful, especially when served with fresh bread.

 

Ingredients:

1 butternut squash

2 shallots or 1 onion

oil

1 vegetable stock cube

1 tbsp maple syrup, plus extra

2-3 cups water

1-2 cups milk (I used rice milk)

cream (I used Oatly)

 

Instructions:

1. Roast the squash in the oven at 180 C for 40-60 minutes. Halve it halfway through so the inside gets fully cooked.

2. Peel and slice the shallots/onion and fry lightly in oil. Add the stock cube and maple syrup and caramelise slightly.

3. Peel and de-seed the squash. Put in chunks into the pan. Add the water and cook for 10-15 minutes.

4. Add the milk and cook over medium heat for another 10 minutes.

5. Puree and then swirl in a little more maple syrup and some cream.