Butternut squash soup is a favorite of dish of many families, and the addition of fresh rosemary gives this soup an extra dimension of taste. Check out this oriental ,healthy and, and hearty recipe that will melt your heart away!
1. Halve the squash and, using a spoon, scoop out the seeds, scoop out the seeds and fibrous flesh. Cut the squash into smaller chucks and place in a roasting tin. Sprinkle over the rosemary and season with salt and pepper. Roast in a preheated oven, 200 C, for 45 minutes.
2. Mean while, place the lintels in a saucepan. Cover with water, bring to the boil and boil rapidly for 10 minutes. Strain, then return the lintels to a clean saucepan with the onion and stock and simmer for 5 minutes. Season to taste with salt and pepper.
3. Remove the squash from the oven, mash with a fork and add to the soup. Simmer for 25 minutes and then ladle into warm bowls. Garnish with more rosemary before serving.