Foolproof Roasted Butternut Squash Soup With Crusty Bread Recipe: A Hearty Meal in a Bowl with Simple Ingredients

A reliable roasted butternut squash soup like this one belongs in every home cook’s collection.

Ingredients

• 800 g butternut squash, cubed
• 1 onion, quartered
• 2 tbsp olive oil
• 750 ml stock
• 1 tsp ground cumin
• 4 slices crusty bread
• 1 tbsp olive oil

Instructions

1. Roast the squash and onion with the oil at 200 °C (400 °F) for 30 minutes.
2. Blend with the stock and cumin and heat through.
3. Toast the bread with the olive oil until golden.
4. Taste and season the soup, then serve with crusty bread.

Tips

• Use the freshest ingredients you can find for the best flavor.
• Prep all your ingredients before you start so the cooking goes smoothly.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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