With the cooler months upon us, we’ve got the perfect recipe to keep you warm.
This quick and easy roasted butternut squash soup is brimming with flavour and nutrition. Made even more nourishing with homemade bone broth, it’s a wholesome bowl of comfort for those crisp, chilly days.
Roasted butternut squash soup
Ingredients:
•1 large butternut squash, peeled and cubed
•1 white onion, halved
•1 whole head of garlic, top chopped off
•1L chicken bone broth
•1 tbsp olive oil
•1 tsp Celtic sea salt (plus more to taste)
•½ tsp pepper
•½ tsp dried sage
•½ tsp ground ginger
•A pinch of cinnamon
Method:
1. Roast Vegetables: Preheat the oven to 190°C. Place onion and garlic on a tray, drizzle with olive oil and a pinch of salt. On a separate tray, place butternut squash cubes, drizzle with olive oil and season with salt. Roast for 20-30 minutes until soft.
2. Blend: Add roasted vegetables to a pot, squeeze garlic out of its skins and add bone broth. Blend until smooth using an immersion blender.
3. Simmer: Add sage, ginger, cinnamon and adjust seasoning. Let simmer for 15-20 minutes for flavours to blend.
4. Serve: Top with shredded cheese or crispy bacon and enjoy with a slice of sourdough bread.
Enjoy a bowl of this delicious, hearty soup, perfect for the whole family!