butternut squash soup
you will need
one butternut squash
one onion
2 cloves of garlic
one birds eye chili
6 carrots
one sweet potatoe
one large potatoe
chicken stock(or veggie)
cut the squash in half and scoop the seeds out, score it and rub with butter. bake at 190 degrees for 45 minutes. put the carrots into a roasting dish with some olive oil and thyme and also roast for 45 minutes.
once the carrots and squash are cooked take both out of the oven.
whilst the squash cools, chop the onion and garlic into small pieces and fry with a little butter to soften. chop the potatoe into small chunks and add to the onion mix. let sizzle for 10 minutes and then add the chopped chili.
the squash will be cool by now so you can scoop the mush out of the skin and add to the pot.
smash it all up and then add the stock. let simmer for another 10 mins and then blitz in a blender.
add smooth soup back to the pot and cut up the carrots, add these in.
when soup is heated through and you want to serve, heat an inch of oil in a pan so it starts to bubble. use a peeler to make thin shavings of half the sweet potatoe and chop the other half into rough chunks. fry the chunks in the oil so they cook through and go brown, remove and let them drain on kitchen paper and then put the shavings in the oil to go crispy, again remove and drain.
serve the soup with a handful of sweet potato chunks mixed through and a handful of the crispy shavings on top......YUMMY!!!
![:\](https://bluelight.org/xf/BL_Images/Orig_Emoji/wrygrin.gif "wry grin :\")
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