Cooking time •
50
mins
Preparation time •
30
mins
Serves •
50
Creamy Roast Butternut Soup
Silky-smooth butternut soup flavoured with cinnaomon and Royco Cream of Mushroom Soup. Make in advance and serve to order with a garnish of parsley and croutons.
Ingredients
- 5kg butternut squash, peeled, seeded and cut into cubes
- 300g Royco Cream of Mushroom Soup
- 1 large bunch of leeks, finely chopped
- Vegetable stock or water as needed
- 500ml cooking oil
- 200g cinnamon, ground
- Salt and ground pepper to taste
- Chopped fresh parsley to garnish
Method
- Preheat oven to 180° Celsius.
- Toss butternut cubes with cooking oil and cinnamon in a large bowl and place coated butternut on roasting sheet.
- Roast in the preheated oven until its tender and lightly browned for about 30 minutes.
- Meanwhile, in a large bowl whisk together Royco Cream of Mushroom Soup mix with half the vegetable stock or water, until well combined and place aside.
- In a large pot with the remaining vegetable stock, transfer roast butternut and simmer for another 30 – 40 minutes.
- When cooked, blend in Royco Cream of Mushroom and vegetable stock mixture, until well mixed and smooth in consistency.
- Simmer for about 10 minutes, stirring continuously to prevent burning at the bottom.
- Finally season with salt and pepper, remove from the heat and serve hot garnished with parsley.