This soup is perfect for autumn and winter especially now that it’s been quite rainy here in Scotland lately.
Ingredients
2 potatoes
1 butternut squash
1 large onion
1 cup vegetable stock cube
1 tbsp curry powder
Instructions
1. Peel and cut potatoes and onions into cubes. Then cut the butternut squash into cubes. I don’t take off the skin from the squash because it goes really soft in the oven and once I blend it it goes completely smooth anyway. Plus it has loads of nutrients. Make sure you keep the seeds as you can roast them and use them for toppings later
3. Place all vegetables on a baking tray and bake for 40 minutes or until soft
4. Place in blender and add stock cube and curry powder. Blend until smooth
5. For toppings, place pumpkin seeds on a baking tray with some oil and seasoning of your choice. bake for around 8-10 minutes and sprinkle some on the soup.
