Roasted Butternut Squash and Saffron Soup

There's nothing more heart warming than a bowl of soup, and autumn vegetable ones are my favourite. Butternut squash can be tricky to prepare, but roast it in this fashion and it's incredibly easy - and TO DIE FOR. Enjoy!


- 2 large butternut squash
- 2 garlic cloves, minced
- 1 large onion, diced
- Chicken stock cube
- Pinch of saffron
- Salt and pepper
- Oil


- Slice the butternut squash in half lengthways and place onto a non-stick baking sheet.
- Drizzle the squash with oil and bake at 200degrees for 40 minutes until the edges are browning and the flesh is soft.
- In a large sauce pan fry the garlic and onions together until fragrant and browning.
- Scoop out the flesh from inside the butternut squash and add to the onion and garlic mix.
- Add in a pinch of saffron and stir through until the flavours are combined.
- Make up the stock using the chicken stock cube and 500ml of water, and combine with the butternut squash mix.
- Using a free standing or emersion blender, blend the contents until smooth and creamy. Salt and pepper to taste and serve.


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