Spicy Butternut Squash Soup
Fantastically warming for an autumn evening, bursting with vitamins and phytonutrients. And cheep too - squashes are in season!
1 butternut squash, peeled and cut into chunks
2 red onions, peeled and quartered
4 cloves of garlic, peeled
1 inch cube of fresh ginger
1 tsp rapeseed oil
500ml low salt chicken or vegetable stock
Toss the squash, onion and garlic into a large roasting tin.
Grate ginger over the top.
Add oil, mix with your hands ensuring everything is coated.
Cover with foil and roast at 160 degrees C for aprox 1 hour till the squash is soft.
Transfer to a large pan or bowl, add stock and blend with a stick blender.
Serve in bowls with crusty wholegrain bread.
P.S. don't discard the squash seeds, roast them in oil, paprika, garlic and seasoning for a crunchy, healthy snack!