Butternut squash is so common in the supermarkets these days and is a great standby for roasting for dinner, or in this case roasting for soup. Similar to a pumpkin, it becomes sweeter and richer the darker the orange. And although like the tomato, it’s technically a fruit, it is a good source of fibre, vitamin C, manganese, magnesium and potassium, and a really good source of Vitamin A and Vitamin E.
Roasted Carrot and Butternut Squash Soup
2 tablespoons of olive oil
1 medium onion, diced
1 stick of celery, washed and sliced
600g carrots, peeled/ scrubbed and chopped
½ butternut squash, peeled and chopped
2 pints homemade chicken stock or water
salt, freshly ground pepper
Garnish pesto or toasted walnuts
Preheat the oven to 180oC. Add the oil to a roasting tray and toss the chopped carrot and butternut squash in it. Roast for 30 minutes until starting to colour.
Melt the butter and sweat the onion and celery for 10 minutes with a lid on. Then add the carrots and squash. Cover and cook gently for 5 minutes, stirring occasionally. Add the chicken stock and return to a simmer. Season well with salt, pepper and sugar. Bring to the boil with the lid off and cook for approx. 5 minutes until the vegetables are just tender.
If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits at length in a pot.