
Autumn is here and it makes us think of hot soups, steaming stews, spicy curries and warming desserts and cakes.
We love a bowl of roast butternut squash soup with crusty white bread, here's our tips for the best ever version!
- Cut the pumpkin into wedges and deseed (no need to peel at this stage)
- Roast in the oven with a drizze of olive or rapeseed oil
- When soft and cooled down take off the skin
- Add to a pan of already sauted and softened onions in butter
- In a separate pan make a white or cheese sauce
- Add some veg stock to the sauted onion and pumpkin
- Add the white/cheese sauce
- Wizz altogether for ultimate, rich pumpkin soup
- Add salt and petter to taste