- 1 butternut squash
- 3 courgettes / zucchinis
- 1 large red onion
- 1 leek
- 2 cloves of garlic
- chicken or vegetable stock or water + 1 chicken or vegetable stock cube (I like to use the organic Kallo stock pot)
- olive oil
- salt and pepper
- Preheat your oven at 410 F/ 210 C (fan oven).
- Cut the butternut squash in two, do not peel it but remove the seeds. Slice the zucchini.
- In a roasting dish, baste the zucchini in a little bit of olive oil and put the butternut squash on top. Roast until the squash is soft.
- Slice the onions, garlic, and leek. In a pan on medium heat, start cooking them together until they become light brown and caramelize.
- When the squash is cooked, take it out of the oven and let it cool for 10 minutes. Scoop it out with a spoon into the pot. Add the roasted zucchini too.
- Cover with stock and let it simmer for at least one hour on low heat. Add salt, pepper, and cumin to taste. Let it cool down and blend.
- A great tip for soups is to let the vegetables simmer for as long as you can. The longer you leave them, the tastier the soup is. I sometimes leave mine for a couple of hours and the result is amazing.
Storage TipsIt keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.