50min · Gluten free · 4 servings
A handful of simple ingredients are transformed into this super easy roasted butternut squash soup. No need to peel OR chop the squash – just throw it in the oven to get richly caramelised, then blitz with the rest of the ingredients. It’s sweet, salty, spicy and the ultimate hug in a bowl.
Ingredients
Produce
• 1 Butternut squash, large
• 1 tsp Chilli flakes
• 1 tsp Coriander, ground
• 2 whole heads Garlic
• 1 Handful Mint, leaves
• 1 Onion
• 4 cups Vegetable
Condiments
• 2 tsp Fish sauce
• 1 tbsp Honey
• 1 tbsp Lemon juice
Baking & Spices
• 2 tsp Salt
• 1 Sea salt, Flaky
• 1 tsp Turmeric, ground
Oils & Vinegars
• 2 tbsp Chilli oil
• 2 tbsp Olive oil
Nuts & Seeds
• 1 tsp Cumin, ground
Dairy
• 1/4 cup Feta