Roasted Butternut Squash Soup
Worth the extra time to bake the squash because it brings out the flavour so wonderfully! You can do the baking the day before if that’s easier – the soup itself doesn’t take very long.
For a more substantial and nutritious soup, add half a tin (110g or so) of drained white beans – cannellini, haricot or butter beans – and blend them with the soup.
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