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Roasted Butternut Squash and Chilli Soup

Name: Roasted Butternut Squash and Chilli Soup
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 tbsp Olive oil; 1 Butternut squash; 1 White or brown onion; 1 Red chilli; 400 ml Vegetable stock; 100 ml Coconut milk; 50 g Pumpkin seeds; Crusty bread; Dried chilli flakes

I love this soup. Roasting the butternut squash takes a little longer but gives a gorgeous caramelised flavour. You can also buy pre-chopped squash for days when tackling a whole one is a step too far.

Cook

1h

Roasted Butternut Squash and Chilli Soup

I love this soup. Roasting the butternut squash takes a little longer but gives a gorgeous caramelised flavour. You can also buy pre-chopped squash for days when tackling a whole one is a step too far.

Cook

1h

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 180C fan/200C. Peel, core and dice the butternut squash. Roughly chop the onion. Halve and deseed the chilli. Place in a baking tray, toss with a generous amount of olive oil and some sea salt, and roast for around 45 minutes, turning halfway, until soft and slightly caramelised.