Roasted Butternut Squash & Red Onion Soup

I was making a big batch of the Avoca Roasted Red Pepper and Carrot soup to put in bags in the freezer for my husbands aunt when I noticed a butternut squash that needed using. Initially I thought I might throw it into the soup but realised Mary would rater have some variety in the soup so decided to make a Roasted Butternut Squash and Roasted Red Onion soup. This is delicious and without making the Avoca soups I wouldn’t have thought of this sort of combination.

Ingredients

• 4 tbsp Olive oil
• 2 Butternut Squash
• 3-4 red onions
• 3 cloves garlic
• 1.5 litre Vegetable or Chicken stock
• 2 tsp Paprika
• 1 tsp Cumin
• Salt & pepper to taste

Instructions

1. Preheat the oven to 180C.
2. Peel & deseed the butternut squash then cut into chunks.
3. Peel onions and cut into quarters.
4. Peel Garlic and cut into half.
5. Put olive oil into a couple of roasting pans and split the butternut squash, onions and garlic between the two trays.
6. Roast in oven for approximately 30mins.
7. Put Stock in large saucepan and add roasted vegetables, paprika and cumin.
8. Blend, heat through, add slat and pepper to taste and serve.

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