Roasted butternut squash soup
1 medium, chopped
1 clove(s), halved
1 sprig(s), leaves only, reserving a little to garnish
700 g, peeled and de-seeded and cut into small chunks
2 medium, peeled and chopped roughly
½ small, peeled and chopped roughly
Calorie controlled cooking spray
- Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Put the onion, garlic, rosemary, squash, carrots and swede on a large non-stick baking tray and spray generously with the cooking spray. Roast in the oven for 45 minutes until golden and tender, stirring halfway through.
- Transfer the vegetables to a blender and whizz in batches with a little of the boiling water until smooth. Transfer the purée to a large saucepan and add the remaining water. Or, using a hand-held blender, whizz the vegetables with all the water in a large pan until smooth. Gently heat the soup until just before boiling, check the seasoning and serve, garnished with the reserved rosemary leaves, chopped, and a sprinkling of black pepper.