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Halloween Butternut Squash and Pumpkin Soup

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1. chop up onions and garlic and fry till soft

2.cut open pumpkin and butternut and deseed

3.place on baking tray sprinkle with salt and pepper and crushed garlic and shaking of olive oil and roast for 25 minutes 180C

4.scoope out the plup and put in large pan with the garlic and onions.

5.pour in the stock and simmer for one hour

6.then add ginger and chilli if you like it a bit spicy.

7.(gzoozh with a gzoogzher) blend with a hand blender until smooth

Hi mum of four and Lumpy - great idea to use the sweet potato instead Lumpy, I did the same, as I could not find any butternut at Tesco and the sweet potato worked really well. Now that the pumpkin season is truly here though I will try the butternut as well and see if there is a difference. Thanks for the recipe it is certainly going to be adopted as a family favorite.

BTW I mad a great big pot of the pumpkin/sweet potatoes and then decanted it into several tupperware containers and put them in the freezer. Now we should have this delicious pumpkin soup available anytime over the winter - great for a light Sunday evening dinner.

by Kenny on Tue Oct 23 2007 reply to this comment
Just made it and we didn't have any butternut squash so I used sweet potato instead which worked really well

by lumpy on Sun Oct 14 2007 reply to this comment