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Roasted Butternut Squash Soup
Posted by Ninja Kitchen on 17th May 2015

Butternut Squash Soup

This glorious winter warmer is packed with all the goodness of butternut squash and carrots, and it can be in your favourite soup bowl within the hour


Roasted Butternut Squash Soup

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This glorious winter warmer is packed with all the goodness of butternut squash and carrots, and it can be in your favourite soup bowl within the hour

Ingredients

  • 1 butternut squash
  • 55g baby carrots
  • 2tbsp ½ teaspoon of allspice Salt and pepper to taste
  • 720ml vegetable stock
  • 1/4tspn onion salt
  • 1/2tspn ground nutmeg
  • 1/2tspn allspice
  • 1dash pepper
  • 1dash salt
Butternut Squash Soup
Prep Time
Serves
4

Instructions

  1. Start by preheating your oven to 425 degrees Fahrenheit, which is the equivalent to gas mark 7

  2. Cut your squash right down the middle lengthways, remove the seeds and place both halves flesh side down on a sheet pan

  3. Bake the squash for 35 to 40 minutes, and allow to fully cool

  4. Use a spoon to scoop out the flesh of the squash from the rind. Place the flesh, along with your carrots, into the pitcher of your Nutri Ninja Complete Kitchen System, and select ‘Auto-iQ BLEND’. Continue blending until your desired consistency is achieved

  5. Place the blended mixture in a pan and place it on a medium heat. Add the rest of your ingredients, and continue stirring until your soup starts to simmer

  6. Leave your soup simmering for five minutes, stirring regularly throughout. Add salt and pepper to taste and serve

 

Ninja Kitchen

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