Roasted Butternut Squash Soup 🥕
Ingredients
1 butternut squash (skin removed and roughly chopped) 
4 carrots peeled and chopped 
3 tablespoons extra virgin olive oil 
1 tablespoon butter 
2 brown onions roughly chopped 
2 garlic cloves roughly chopped
 850ml vegetable stock (2 stock cubes to 850ml of water) 
1 teaspoon chilli powder 
4 tablespoons full fat creme fraiche 
Salt and pepper to season (optional over 12 months)
Dairy free/vegan ingredients:
1 butternut squash (skin removed and roughly chopped) 
4 carrots peeled and chopped 
3 tablespoons extra virgin olive oil 
1 tablespoon plant-based butter or alternatively use more olive oil 
2 brown onions roughly chopped 
2 garlic cloves roughly chopped
 850ml vegetable stock (2 stock cubes to 850ml of water) 
1 teaspoon chilli powder 
4 tablespoons vegan cream cheese Salt and pepper to season (optional over 12 months)
🌿 Pip tip
Dairy free!
Method
1. Start by preheating your oven to 200C and add your chopped butternut squash and carrot to a large, flat baking dish/tray. Drizzle with two tablespoons of olive oil, toss to coat and roast for 30-35 minutes until soft. 
2. Whilst your veg is roasting add your remaining olive oil and butter to a large saucepan over medium heat to melt. Once melted add in your onion, garlic and chilli powder. Stir to combine, cover with a lid and cook on a very low heat for 20-25 minutes until super soft. 
3. Add your roasted veg to your pan of onion followed by your vegetable stock, creme fraiche and seasoning. Blend with a hand blender until smooth. Pop back on the heat and bring to boil. Step four: Remove from heat, scoop into bowl and leave to cool slightly before serving! Top with extra olive oil, a dollop of creme fraiche, chilli flakes, croutons or just simply serve with bread.
Created in partnership with our Pip top brand ambassador @tinytumsrecipes
