Top Tips:
You can add carrot or celery with the onions if you have them available.
Swap out squash for pumpkin if you have it.
Serves:
1
butternut squash (peeled and deseeded)
2
garlic cloves
2
onions (finely chopped)
850
vegetable stock
0.5
tsp
chilli flakes
Recipe submitted by: FoodCycle Swindon volunteers
Equipment needed: Oven, oven tray(s), saucepan, hob and blender
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Cut the squash into cubes, then toss in a roasting tin with olive oil and whole cloves of garlic.
Roast for 30 mins, tossing halfway through.
Meanwhile, in a large pan, fry the onion in oil. Cover and cook on a very low heat until the onions are completely soft.
Add the roasted squash, vegetable stock and chilli flakes to the pan and bring to the boil.
Remove from heat and liquidise with a blending stick/food processor, add more water if too thick.
Season with salt and pepper.
You can add carrot or celery with the onions if you have them available.
Swap out squash for pumpkin if you have it.
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