Quick Roasted Butternut Squash Soup With A Dollop Of Yogurt Recipe: A Warm, Comforting Bowl for Cold Evenings

This roasted butternut squash soup is simple, flavorful, and made with everyday ingredients.

Ingredients

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

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. Spoon the yogurt over each bowl.
4. Taste and season the soup, then serve with a dollop of yogurt.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

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

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