@becky_bfit: Butternut squash soup ✨ Ingredients: 1 large butternut squash, sliced in half 1 whole large garlic bulb 1 red/white onion, roughly chopped 2-3 carrots, peeled and sliced 200-300ml stock, based on thickness preference 100ml double cream Olive oil 1 tsp chilli flakes (optional) Salt & pepper Preheat your oven to 180 degrees Celsius. Then carefully chop your butternut squash in half and remove the pips. Add a couple of carrots, the garlic bulb (with the top sliced off) and drizzle some olive oil and season with salt. After 30 mins, take the tray out and add a roughly chopped onion. Then bake for another 30 mins (60 mins in total) or until the butternut squash is soft. Once all cooked, leave to cool for 20 mins, then add everything to a large blender. Add some stock until it’s to your desired consistency, I like my soup quite thick. Then add some double cream (again, to your preference), add some salt, pepper and I also added some chilli flakes for a bit of a kick. Enjoy with some buttery sourdough or a toastie 🤍 #butternutsquashsoup #butternutsquash #butternutsquashrecipe

BECKY | HEALTHY RECIPES

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Saturday 26 October 2024 14:11:21 GMT