roasted butternut squash soup

I know it's not Winter, but who can say no to freshly made butternut squash soup.

 

Not knowing what time work finishes can be a bit of a headache when it comes to thinking what to make when I do get home, but this soup takes less than 4 minutes to reheat (hence why it's become my staple dinner).

 

Definite tip for those making their own, do not be tempted by the pre-cut halves. Make sure to buy them whole! Not only are they cheaper, but you will thank me for this later.

 

I admit buying them whole is a bit more tedius with having to halve it yourself.

 

And sometimes halving doesn't turn out quite as well as you'd hope. (I had to roast one for about 30 minutes before placing the smaller half in the oven to join...)

 

But buying them whole is worth it, because after almost one hours of roasting, you end up with this beautiful pumpkin extract? juice? that is honestly the most deliciously sweet sauce? that you can possibly imagine.

 

I had to literally stop myself from spooning it all into my mouth, and to save it for the soup later on...

 

I don't usually add bacon, but we had a bit of it left over, so in it went with half an onion over low heat, until the onions turn transparent.

 

Meanwhile, peel off the skins of your butternut squashes, until you're left with these beautiful babies...

Carefully place your halves into your crock pot, pour in your chicken or vegetable stock, some rosemary and leave to boil for around 20 minutes.

 

Then pour everything into a blender (probably in batches if you've used a whole butternut squash like I did), then blend away until you're left with a beautifully smooth soup.