Brush the fleshy side of each butternut halve with olive oil. Roast (skin side up) in the oven on a lined baking tray at 200° C (or 390°F) for 30-50 minutes, or until tender. Allow the squash to cool slightly, until you can work with it without burning your fingers (about 10 minutes). While the butternut squash is cooling, saute onion, ginger.. Method. STEP 1. Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft. STEP 2. Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock.
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Instructions. Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.. Begin by tossing all of the vegetables, salt, and sugar into a large soup pot. Cover them with water. Bring the soup to a boil. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. Purée the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth.
