Butternut squash served with pizza bread.
I used chilli in my soup, but you could add a little cayenne pepper instead. The chilli gives it a bit of heat which we love, but if you don't like chilli, leave it out.
While the bread was heating up, I toasted some pumpkin seeds in the oven. You could also toast them in a frying pan if you were not using the oven. They make a nice contrast to the smooth soup.
1 butternut squash, cut into chunks and roasted at 180 C for 45 minutes.
2 medium onions. chopped
2 large carrots, diced
2 Tablespoons olive oil
1/2 large red chilli, chopped and deseeded (optional)
Salt and pepper
water to cover
Chicken or vegetable stock cube
In a large pan, heat the oil and add onions and carrots. Cover and leave on low heat until they are softened and the onions are transparent (about ten minutes).
Add the chilli and cook for another two minutes.
Scoop the flesh out of the squash and add it to the pan.
Use just enough water to cover the vegetables, then add a stock cube, salt and pepper.
Bring to boil, then simmer for 20 minutes.
Using a liquidiser or hand blender, blend the soup until there are no lumps.
Serve with a drizzle of cream and some toasted pumpkin seeds (optional).