Roasted Butternut Squash Soup
Butternut squash becomes a delightful dish when roasted to golden perfection with garlic and paprika. This simple recipe creates tender cubes of squash enveloped in a flavorful blend of seasonings. The aroma wafting from the oven as it roasts is sure to whet your appetite, promising a satisfying and wholesome meal. Finish off with your favorite toppings for an extra burst of flavor.
— Constant Cookbook
Ingredients
- 2 medium butternut squash, peeled and deseeded
- 3 cloves garlic, crushed
- olive oil
- 1tbsp paprika
- 1 pint vegetable stock
- sea salt
- black pepper
- You can choose a topping of; salt, black pepper, poppy seeds, paprika or Greek yoghurt.
Instructions
- Preheat the oven to 180c/160c fan/gas mark 4. Cube the squash and place in a medium sized roasting tin. Add the garlic around the squash, drizzle generously with olive oil and sprinkle with paprika. Roast for 20 mins or until the squash can be broken easily with a spoon.
Yield
Serves 4
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