Ingredients

  • 1 butternut squash into cubes
  • 1 red onion, cut into wedges
  • 2 cloves garlic
  • 1 tbsp of olive oil
  • 750 ml chicken broth (liquid)
  • 1 1/2 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 pinch salt and pepper to taste *

Method

  • STEP 1 Preheat oven to 220C.
  • STEP 2 Coat pumpkin cubes with olive oil, garlic and place on roasting tray.
  • STEP 3 Scatter onion whole pumpkin.
  • Step 4 Cook squash and onion for 40 minutes or until golden brown and caramelized.
  • STEP 5 Heat stock and add cooked pumpkin, onion, honey, mustard, pepper and salt.
  • STEP 6 Blend until soup has a smooth consistency.

Notes

This is an easy delicious meal for any night of the week. Serve with crusty bread for a healthy delicious winter meal.