||Split butternut squash in half —lengthwise. Scoop out the seeds and squash guts. Lay cut side down in baking dish. |
Place whole head of garlic or break into cloves —leaving the skin on. Put that in the baking dish.
Seed the pepper and cut in half or into quarters. Pop that in the same pan.
Cut onion into quarters and it goes in the pan too.
Add water (optional) to the pan or line with baking paper. I find adding the water speeds up the baking time and helps steam the squash. Some people don't like adding water and prefer baking paper or covering the bottom of the baking dish with olive oil.
Bake at 225°C for about 35-40 minutes. Poke the squash with a fork, if it's done, the fork will glide into the flesh easily.
||Skin the squash and garlic. Add all ingredients to a large, heavy saucepan over medium-high heat. |
Add the rest of the ingredients. Add enough broth according to how thin/thick you want the soup —you can add a bit at a time and check consistency after the next step and add more if needed.
||Let your soup come to a low boil, then put heat to a simmer for about 20 minutes. |
||Get your immersion blender* out and whir up your soup. I don't make a complete puree, I usually leave a few chunky bits. |
*You can use a countertop blender, but be very careful. Using this method you should allow the soup to cool down considerably before blending as the heat under the lid produces steam which could pop the lid off, make a mess and possibly scald you. Not pretty or fun. Then you have to heat the soup up again if you make it past this stage successfully.
||Taste. Alter flavour and/or alter consistency. |
Serve with a red pepper coulis and Greek yoghurt swirl, homemade chunky croutons, zest of lime and swirl of Greek yoghurt, pumpkin seeds or a combination of any or all of these suggestions or none at all.
Shown here with homemade cheesy, garlic toast.
||Put it in your tummy...yum. |