Yesterday was my husband’s birthday. I wanted to host a small dinner party with the family to celebrate. Since I have a small toddler, I usually tend to do easy-to-cook batch-type food that doesn’t require much prep, but is fragrant and full of flavour.
I made an apple-squash soup as a starter and it went down so well I wanted to share the recipe with you. To make the soup you’ll only need 3 core ingredients and some spices.
To serve 6 you’ll need:
1 butternut squash
Spices: few shakes of cinnamon, nutmeg, salt, chilli, 2 bay leaves
Drizzle of olive oil for roasting
Start off by preheating an oven to 180C.
Peel the squash and cut it into small chunks. Save the squash seeds to roast later. When roasted they will make a delicious topping.
Drizzle the squash with an olive oil and roast for about an hour until soft & golden.
Cut the apples into quarters and remove stems. No need to peel or core the apples, they will blend nicely. Roast the apples in the oven for approximately 20min or until golden.
Whilst the squash and apples are roasting, chop onions and fry them in a pot over a medium heat.
When onions have turned golden, add roasted squash and apples. Cover the veggies with a boiling water, add seasoning & spices and simmer for 5min. Whilst the soup is simmering, toast squash seeds.
Take the soup off the hob and blend using a hand blender. Enjoy straight away.