I’m a huge fan of thick home made soup and as long as it’s accompanied by some fresh bread, so are my family. This being one of our favourites. I first managed to get the boys to try it (both have been quite fussy eaters at one time or another,) by telling then it was a special Halloween soup, serving it up before they gorged themselves silly on their trick or treat bounty.
- Pre heat the oven to 180′
- Cut the butternut squash in half length ways, scoop out the seeds and stringy bits.
- Peel the carrots and sweet potato then chop into similar size chunks.
- Peel the shallots and garlic.
- Throw everything into a roasting tray, drizzle the oil over and season.
- Cover loosely with foil then put in the oven for approx 45 mins or until everything’s soft and cooked through.
- Once cooked, scoop out the flesh of the butternut squash and blend everything in batches, adding the stock each time.
- If you’re using the cream, add as much this just before serving.
You can either serve with bread on the side or for something different, I break up some fresh bread or ciabatta lay it on the top if the soup, drizzle with some olive oil and toast under a hot grill for a few minutes until it’s golden brown.