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Butternut Soup


1/2 Butternut

750ml Vegetable Stock

1 tsp Cinnamon

Salt and Pepper to taste

1 tbsp Olive Oil


Peel and cut butternut into chunks

Place butternut onto roasting tray and season with salt pepper and cinnamon

Roast for 30 mins in oven at 190 degrees

Remove from oven and let cool

Place half vegetable stock into blender add the butternut and blend until smooth

Place remaining stock into a pot, add blended butternut to stock and bring to the boil

Simmer for 30 mins and serve with fresh parsley and cream

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