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Roasted Butternut Squash Soup with Ginger & Chilli

December 17, 2018








Star of the Show : Butternut Squash


High in fibre, potassium beta carotene and B6 which is needed for optimal functioning of nervous and immune systems. A great all rounder!




  • 1/2 red onion, cut into wedges

  • 2 garlic cloves, peeled and crushed

  • 1cm cube of root ginger, peeled and finely chopped

  • 1/2 butternut squash (approx 400gms), cut into small cubes

  • 1 small sweet potato, peeled and cubed

  • 400ml vegetable/chicken stock

  • 2tbsp olive oil

  • Pinch of dry chilli flakes

  • natural yogurt and fresh coriander to garnish



1. Preheat oven to 200C/400F/Gas Mark 6

2. Place the onions, garlic, butternut squash and sweet potato onto a baking tray. Drizzle with oil and roast for approx 35-40 mins until tender

3. Place the vegetables and vegetable stock in a blender and blitz until smooth. Season with salt and pepper

4. Divide into bowls and drizzle with yogurt, and sprinkle with chilli and coriander






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