Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Ingredients: 1.5kg (3lb) peeled and deseeded butternut squash, cut into 3cm (1¼in) cubes (see tip); 1 large onion, roughly chopped; 2 medium carrots, peeled and chopped; 1 red pepper, deseeded and cut into cubes; 4 tbsp olive oil; 1 tbsp runny honey; 5cm (2in) knob fresh root ginger, peeled and chopped; 1 1/2 litres (2½ pints) vegetable stock; salt and freshly ground black pepper

thehappyfoodie.co.uk

Looking for a warming soup? Mary Berry's Roasted Butternut Squash recipe is perfect for a chilly afternoon. This recipe freezes well so make a batch and stock up!

View full recipe on thehappyfoodie.co.uk

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Ingredients

1.5kg (3lb) peeled and deseeded butternut squash, cut into 3cm (1¼in) cubes (see tip)
1 large onion, roughly chopped
2 medium carrots, peeled and chopped
1 red pepper, deseeded and cut into cubes
4 tbsp olive oil
1 tbsp runny honey
5cm (2in) knob fresh root ginger, peeled and chopped
1 1/2 litres (2½ pints) vegetable stock
salt and freshly ground black pepper