A blend of roasted butternut squash, onions, and garlic, elevated by aromatic rosemary and a hint of red chili, simmered with stock cubes.

TOTAL 1h 20m

Ingredients-

• 1 butternut squash

• 2 onions

• 4 garlic cloves

• 2 sprigs rosemary

• 1 large potato

• 1 small red chili

• 1/2 tsp black pepper

• 3 stock cubes

• 1200ml water

Instructions-

• Peel and chop butternut squash, onions, and garlic.

• Roast with olive oil at 200°C for 30 minutes.

• In a large pan, add water, stock cubes, garlic, and peeled/chopped potato.

• Simmer for 20 minutes.

• Add rosemary leaves, deseeded chili, and 1/2 tsp black pepper to the simmering pan.

• Once roasted, add the vegetables to the pan and boil for an additional 10 minutes.

• Blend until smooth. Add a small amount of double cream if desired.

Serve and enjoy