Roasted Butternut Squash Soup with a Moroccan Twist
1 large butternut squash, peeled and cubed
1large onion, chopped roughly
3 garlic cloves, chopped roughly
knob of butter
dash of olive oil
ras el hanout, to taste
star anise, to taste
salt & pepper to taste
1 litre good vegetable stock
Mix all ingredients in a roasting dish,
cook in the oven in 200 C for 45 minutes or until the squash is soft and cooked through.
Go for a walk and enjoy the autumn while you wait.
When you come back enjoy the scent of the star anise and spices.
Place the vegetables in a pan (remove star anise), add vegetable stock and mix with a stick blender.
Add more stock until you have the desired consistency.
Heat up and enjoy!