dukandebut
Goat herder(ess)
Roasted Butternut Squash Soup
(Taken from WW, although they used a pumpkin in theirs, which is out of season, and I've made a few other little changes.)
Serves 4
6 shallots, peeled and cut in half
1 or 2 garlic cloves, peeled and crushed
750g butternut squash, peeled and roughly chopped
1-2 tsp Chinese 5 Spice Powder
1.2 lt veg stock
Chopped chives and fromage frais to garnish
Preheat oven to 220C.
Spray a large roasting tin with Frylight (wipe out excess). Add shallots, garlic and squash. Toss with seasoning and Chinese 5 spice powder. Roast in oven for 30 mins, stirring occasionally, until veg are softened and slightly charred. Remove from oven.
Transfer to large saucepan and add stock. Bring to boil and simmer for 10 mins.
Liquidise or blend in batches and return to pan to warm through.
Garnish with chopped chive and fromage frais if desired.
(Taken from WW, although they used a pumpkin in theirs, which is out of season, and I've made a few other little changes.)
Serves 4
6 shallots, peeled and cut in half
1 or 2 garlic cloves, peeled and crushed
750g butternut squash, peeled and roughly chopped
1-2 tsp Chinese 5 Spice Powder
1.2 lt veg stock
Chopped chives and fromage frais to garnish
Preheat oven to 220C.
Spray a large roasting tin with Frylight (wipe out excess). Add shallots, garlic and squash. Toss with seasoning and Chinese 5 spice powder. Roast in oven for 30 mins, stirring occasionally, until veg are softened and slightly charred. Remove from oven.
Transfer to large saucepan and add stock. Bring to boil and simmer for 10 mins.
Liquidise or blend in batches and return to pan to warm through.
Garnish with chopped chive and fromage frais if desired.
