Roasted apple and butternut squash soup
1 butternut squash, peeled and cubed
3 cooking apples or Granny Smith apples, peeled, quartered and cored
3 tbsp olive oil
1 ltr vegetable stock
1 large onion
Salt and pepper
Toss the butternut squash and apple in the olive oil, and season with 1 tsp pepper and 1/2 tsp salt. Roast in a tray at 200C for half an hour.
Fry finely chopped onion in 1 tsp olive oil until yellow. Add stock and roasted vegetables/fruit. Boil for ten minutes until soft, then blend to a puree with a hand blender. Add pepper and salt to taste, and serve.
3 cooking apples or Granny Smith apples, peeled, quartered and cored
3 tbsp olive oil
1 ltr vegetable stock
1 large onion
Salt and pepper
Toss the butternut squash and apple in the olive oil, and season with 1 tsp pepper and 1/2 tsp salt. Roast in a tray at 200C for half an hour.
Fry finely chopped onion in 1 tsp olive oil until yellow. Add stock and roasted vegetables/fruit. Boil for ten minutes until soft, then blend to a puree with a hand blender. Add pepper and salt to taste, and serve.