Hello lovely people, I hope you’re all doing well! Happy Fri-yey everyone.

Today I have a super simple recipe to share with you guys – it’s a warming, really flavourful soup that comes together really easily, contains very few ingredients and is absolutely delicious.

The only thing that you have to do that takes a little bit of effort is to roast your butternut squash in the oven before making the soup. I know this may feel a bit extra and time consuming but I promise you the pay off is well worth the effort.

What I do, is buy a butternut squash, leave it in the pantry until I’m going to use the over. They last for months at room temp so no need to worry about cooking it ASAP. Once I’m using the over for anything else, I remove the top and bottom of the squash, slice it in half lengthwise, remove seeds, brush with olive oil and salt and place cut-side down on a lined tray. Just pop it in the over for 45 min to an hour and that’s it. What’s great about this recipe is that once you roast your squash, you don’t even have to use it immediately. You can keep it in the fridge for a few days before using it in the soup. The recipe also calls for roasted garlic – just cut a whole head of garlic in half, add a bit of olive oil on top, wrap in foil and place on roasting tray with squash.

Now that that’s out of the way, here’s what you’ll need to make this delicious soup.

Ingredients:

1 medium sized roasted butternut squash

1/2 head roasted garlic OR two fresh garlic cloves

1 tablespoon olive oil

1 large onion

2 teaspoons ground ginger

1 teaspoon ground cumin

1 Kallo veg or chicken cube

1 litre filtered water

1 pack (small) Alpro light cooking cream (reserve some for garnish *optional)

Method:

To a large pot, add 1 tablespoons olive oil together with one large diced onion. Cook over medium heat then add your spices.

Once onion is cooked and spices become fragrant, scoop out flesh from butternut squash leaving only the skin behind. It should be nice and soft and scoop out easily with a spoon. To the pot, add your roasted garlic, again, this should be very soft and easily squeezed out of its skin.

Cook for an additional few minutes before adding water and Kallo stock cube. Let this cook for about 10 mins and add your Alpro cooking cream. I like reserving some to garnish the soup when serving but of course this is optional. Cook over medium heat for a final 5 minutes then blend and enjoy 😉

That’s it from me for today – I’ll be back with a new blog post Every Single week

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Until next week, be well xXx