Roasted Butternut Soup

This might be the best and simplest recipe you have in your arsenal. Those cold evenings you are not in the mood for hours of standing in front of the stove or if you want to do a quick starter for guests coming over, this butternut soup recipe will come in handy.

INGREDIENTS

1 kg Butternut, cut into cubes (or buy a bag of cubes in the supermarket :))

2 medium sized onions, cut into pieces

water

about 250 ml cream / milk (or more if you want)

veggie spice

salt

pepper

olive oil for roasting

Heat your oven to 200°C

Place the butternut and onions on a roasting tray and cover with tinfoil. Place in the oven for around 15 to 20 minutes (or until the butternut starts to soften). Remove the foil and put the tray back in the oven to roast. Both the onions and the butternut should have caramelized edges (don't be afraid to have them turning black - that is where the flavour comes from!)

Once the butternut is roasted - and yummy - place the cubes in liquidizer or a container suitable for use with a handheld liquidizer. Add a little cream and start blitzing, adding more water and/ or cream to fully blend and get the consistency and taste you would like. Keep in mind the cream will change the actual taste of the soup more than water will, but the water will make the soup more thin than the cream. I prefer a thicker soup, but if you like to be able to drink from a mug, add more liquid. Season your soup with a little veggie spice, salt and a lot of black pepper. And that is all!

Serve the soup with fresh bread and garnish with black pepper and cream.