From Babcio’s cookbook

Roast Butternut Squash Soup

Name: Roast Butternut Squash Soup
Total time: 55 min
Yield: 6
Cuisine: European
Ingredients: 1.2 kg Butternut Squash; 2 Onion; 1 bulb Garlic; 1 l Vegetable Stock; 100 ml Cream; 3 tbsp Olive Oil; 1 tsp Smoked Paprika; 2 tsp Salt; 1 tsp Black Pepper

55 min · Easy · Serves 6

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What you need

Written for 6. Change that in the app and the amounts follow.

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How it goes

Heat the oven to 200°C. Cut the squash into chunks (skin on is fine) and put it in a tin with the quartered onions and the whole garlic bulb, halved.
Babcio’s tip
Skin on. It softens completely and blends away, and peeling a butternut is twenty minutes of nobody's best work.
Toss with the oil, paprika, salt and pepper and roast 35 minutes, until the edges are dark.
Babcio’s tip
Dark edges. That caramelisation is the whole difference between this and a beige soup.
Squeeze the garlic cloves out of their skins and tip everything into a pot with the stock.
Simmer 5 minutes, then blend until completely smooth.
Stir in the cream if you are using it, and taste for salt.
Babcio’s tip
Squash is sweet and needs more salt than feels right. Taste twice.

What she’d tell you

Roast the squash rather than boiling it. Boiled squash soup tastes of wet vegetable; roasted squash soup tastes of something that was cooked on purpose.