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(
rob, Sun 1 Apr 2001, 1:00)
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roast butternut squash soup is winCut the squash in half lengthways.
Brush with olive oil
Bake at 180degrees c for about 40-45 mins.
Scoop out the insides (obviously get rid of the seeds)
Put in saucepan with about 300ml of stock (can be whatever stock you like).
Add a teaspoon of ground ginger and seasoning.
Whizz with a blendery thing.
Heat through.
Crumble some parmesan on top.
Nom.
(, Thu 7 May 2009, 13:14, Reply)
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