Roasted butternut squash soup

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth.

For this recipe you will need a 3.5-4 litre deep-sided saucepan.

Serves
:
6
Preparation time
:
less than 30 mins
Cooking time
:
30 mins to 1 hour
Dietry
:
Vegetarian

    Ingredients
  • 1.5kg peeled and deseeded butternut squash, cut into 3cm cubes
  • 1 large onion, roughly chopped
  • 2 medium carrots, peeled and chopped
  • 1 red pepper, deseeded and cut into cubes
  • 4 tbsp olive oil
  • 1 tbsp clear honey, optional
  • 5cm piece fresh root ginger, peeled and chopped
  • 1.5 litres vegetable stock
  • salt and freshly ground black pepper
    Method
  1. Preheat the oven to 200°C/180°C Fan/Gas 6.
  2. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper.
  3. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated.
  4. Tip into a large roasting tin and spread out to form a single layer.
  5. Roast in the oven for 40-45 minutes, or until tender and tinged brown.
  6. Drizzle over the honey 5 minutes before the end of cooking.
  7. Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute.
  8. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
  9. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth.
  10. Return to the heat to warm through and serve hot with crusty bread.