This soup is so easy to make, the squash and garlic cook themselves and then you throw it all together in a few minutes!
- 1 butternut squash, halved
- 1 onion chopped
- ½ - 1 head of garlic – according to taste
- Black pepper
- 1 ½ pints water
Put the halved squash and the garlic cloves/head onto a baking tray and bake in an oven at gas mark 6 for 40 minutes to 1 hour.
Steam fry the chopped onion with a little water in a large pan. When soft and cooked; scoop squash out of its’ skins into the saucepan, discard any seeds. Squeeze out the contents of the garlic cloves into the pan also.
Add the 1 1/2 pints of water & ground black pepper and bring to a simmer then liquidise until really smooth and serve.
You could use 4 sweet potatoes instead of the squash and add ½ to 1 teaspoon of cinnamon if liked in addition to the pepper - cinnamon and sweet potatoes complement each other. Alternatively, use a mix of squash and sweet potato without the cinnamon and make a really big batch of soup to freeze, double up on the onion.