Easy Butternut Soup

Step 1/4

• 1 butternut squash

• knife

Using a sharp knife, cut the ends off your butternut, then sit them upright and carefully run your knife through them to cut them in half lengthwise. Scoop out the seeds and set aside.

Step 2/4

• ½ onion

Take one large onion and peel it. Using your knife cut the onion in half and put aside.

Step 3/4

• ½ tsp salt
• ½ tsp pepper
• ½ tbsp extra-virgin olive oil (for coating)
• ½ tsp smoked paprika powder

• baking sheet

Grab a large baking sheet/tray, then rub olive oil over your onion and on the flesh side of your butternut. Sprinkle both with salt, pepper and smoked paprika. Lay your butternut skin side down onto your baking sheet/tray. Place into a pre-heated oven at 400°F (200°C) for 30min. After the first 30min, you can place your onion into the oven with the butternut and bake for a further 30min together.

Step 4/4

• 125 ml double cream
• ½ tbsp maple syrup
• 350 ml chicken stock

• blender

Once everything is cooked, take your tray out of the oven and let things cool for just a bit so it's easier to handle. Bring your blender closer to you and begin scooping your butternut out if their skins and into the blender. Toss in the well-browned onions and pour in your chicken stock. Add your maple syrup and cream to the mix and blend on high. At this point you can choose to add in a knob of butter for a more silky texture or add in more stock to thin to your liking. And serve!

Enjoy your meal!