Organic Butternut soup just shouts “hello winter”! It’s by far the easiest Soup to make because all the veggies get tossed into a baking tray with a dribble of olive oil and plenty of garlic.This Roasted Butternut Soup is the easiest in the Soup Series but then again any soup is pretty easy to make and it’s a healthy meal.
I love the crispy bacon I serve it with as its the perfect marriage between the sweet roasted butternut and the saltiness of the bacon.Clean one or two butternuts depending on size.For my family I nice organic sized butternut is ideal for my family of 4.Remove the seeds and chop it up nicely, place this in a Pyrex along with one chopped onion an two tbs of crushed garlic.Season with salt and pepper along and drizzle olive oil all over.Place in a preheated oven for 30-40 minutes.Oven to be at 180 degrees Celsius.
Once all is soft and cooked remove from oven and place in a pot along with your liquid stock of choice.Mine is usually the organic chicken stock.
Liquidize the soup and cook for another 10-15 minutes on a medium heat.Add boiled water if you feel it is too thick.
Fry diced bacon and drain on a paper towel.Serve with soup.