Sunshine soup - easy butternut squash soup

All the recipes I 've found for butternut squash soup, start with you having to chop it up - as anyone who has tried this, it's really hard!

So, this is a simple way of making a tasty soup, the easy way.

Stab the butternut squash with a fork all over

Stabbed with a fork

Put it into a preheated oven at 180C for about 25 minutes - you can cook your dinner at the same time.

This should enable you to be able to peel and chop it with ease (although a little messy).  You will also need to remove the seeds and the fibrous bits with a spoon.  The chunks should be about an inch square, but it doesn't need to be precise.

Peeled

and chopped

Then place the chunks into a large pan with 1 chopped onion (I buy frozen chopped onion), a clove of garlic (I buy jars of easy garlic) and 2 tbsp of olive oil.

Add 2 pints/1.2 litres of vegetable or chicken stock and bring to the boil.

Reduce the heat and simmer for 30 minutes, stirring occassionally.

Remove from the stove and carefully using a hand held blender, blitz the soup well, until smooth and creamy.

Check the seasoning, you may need to add extra pepper (there is usuallly enough salt from the stock).

Serve straight away. (served with celeriac bread from Liesel at home )