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Lifestyle Food and Fitness
Lifestyle Food and Fitness
A scrumptiously thick and creamy soup perfect for cold winter days. Serve with toasted or crusty bread. The thing that makes this soup shine is the fact that you just roast everything whole and blend it. The flavours are enhanced, you don’t have to fight with cutting up the squash or onions! Win, win situation!
Heat oven to 180C and place whole squash on baking tray line with foil
Bake for 1 hour (depending on size of squash)
Wrap garlic and onion in foil and add to tray when only 30 minutes of baking time remains for squash
Meanwhile warm milk and stock in a large pan
Once baked unwrap onion and garlic and allow everything to cool
Peel squash and scoop flesh into pan with milk/stock mix
Being careful of extremely hot garlic, snip ends of each garlic clove and squeeze out flesh into pan, along with peeled onion flesh
Blend until smooth and serve into bowl, adding sprinkle of parmesan and dash of olive oil and season to taste
Note: For those who grow their own, this is a great way to use up your squash glut, as the soup can be frozen in batches ready for busy day lunch times. Perfect!
Heat oven to 180C and place whole squash on baking tray line with foil
Bake for 1 hour (depending on size of squash)
Wrap garlic and onion in foil and add to tray when only 30 minutes of baking time remains for squash
Meanwhile warm milk and stock in a large pan
Once baked unwrap onion and garlic and allow everything to cool
Peel squash and scoop flesh into pan with milk/stock mix
Being careful of extremely hot garlic, snip ends of each garlic clove and squeeze out flesh into pan, along with peeled onion flesh
Blend until smooth and serve into bowl, adding sprinkle of parmesan and dash of olive oil and season to taste
Note: For those who grow their own, this is a great way to use up your squash glut, as the soup can be frozen in batches ready for busy day lunch times. Perfect!
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