1 large butternut or 3 small ones, halved vertically and remove pips
1 tablespoon – plus more for drizzling
1 large onion
1 teaspoon salt
1 tablespoon crashed garlic
1 teaspoon cinnamon
1 teaspoon crushed black Pepper
1 stock cube (beef or chicken) dissolved into 1 lite water
4 tablespoons butter
1. Preheat the oven to 180 deg. Celsius. Drizzle butternut halves inside and outside with oil and place skin down on roasting pan. Sprinkle it with salt and pepper.
2. Bake until it is soft and cooked through, about 45min – 1 hour (browning of the butternut is normal; – this will add to the flavor). Set aside
3. In a large pot, brown the onion in the tablespoon of oil, cook until translucent. Add garlic and cook for about 1-2 minutes.
5. Skin butternut, and transfer the butternut squash contents to a stand blender along with the onion mixture. Add stock, being careful not to fill the blender more than half way (work in batches – this way you have a smooth consistent texture to your soup and not lumpy). Blend on high until the soup is creamy and smooth.
6. Transfer the soup to your pot again, adding the rest of the broth, pepper, salt to taste and butter.
*If you would like to thin out your soup a bit more, add some milk for extra creaminess.
Serve warm with homemade Ciabatta