Incrediballs Curried Butternut Squash and Beetroot Soup by Emma

I love butternut squash but sometimes I find it a bit blah, like it is missing something. It is a brilliant ingredient and it is really good for you too, bonus! It is really high in vitamin A and a great source of fiber.

Right the recipe...

Roast a whole butternut squash. First off, don't waste your time and potentially, your fingers by peeling the thing. Don't bother, there is no point. Just chop it into 4 chunks, scoop the seeds out and roast for about 30 - 45 mins. Now you can either let the butternut squash cool down and then peel off the skin or just leave the skin on, totally up to you! Personally, I leave it on. Pop the butternut squash into a blender with 2 tbsp of curry powder, 2 cooked beetroots (not pickled ones) cover with vegetable stock and whizz until smooth. Cook and enjoy. This recipe is synfree!  I served mine with some cheese, sliced ham, roasted vegetables and scan bran.

Thanks for reading xx