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Butternut soup with roast garlic

Ingredients 8
Servings 4-6
Time 15 min


  • 2
    large butternuts, quartered and seeds removed
  • 4
    tomatoes, halved
  • 1
    whole garlic bulb
  • 30
    olive oil
  • 500
    chicken stock
  • 125
  • 2
    roasted masala
  • salt and freshly ground pepper


45 min

Preheat the oven to 190 °C. Line a large baking sheet with foil and grease well with nonstick spray.

1 Arrange the butternut and tomatoes on the prepared baking sheet. Put the garlic bulb in the middle and sprinkle the oil over everything. Roast the     vegetables for 40 minutes until softened.

2 Spoon the butternut flesh from the skin and transfer to a saucepan. Skin the tomatoes and add to the butternut.

3 Squeeze out the garlic flesh and add to the butternut and tomatoes.

4 Add the stock to the vegetables and heat the soup until it comes to the boil. Purée with a stick blender, then return to the stove.

5 Stir in the cream and season with the masala, salt and pepper. Serve with toast


Read more on: butternut  |  soups


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