Originally Posted by
toofatkat
I cut the butternut squash in half and take out the seeds. Then turn it upside down on a baking tray. Chop an onion and put it on the tray. Roast for approx 40 mins until soft . Roasting enhances the flavour and sweetness.
Cool slightly so you can easily pull the skin off and put the pulp into a large pan along with 2 veg stock cubes. I use Kallo. The onion and the tin of butterbeans.
Pepper and salt
Add enough water to cover
Bring to the boil and then simmer for 20 mins.
You can also add chilli powder if you like a little spice.
Whilst simmering I chop and cook smokey bacon
Blitz the soup until smooth then add the bacon afterwards.
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