Butternut Squash Soup
1/2 Butternut Squash peeled, halved, seeds scraped out and sliced into chunks
500g Sweet Potatoes, peeled and cut into chunks
- Place the chopped butternut squash and sweet potato into a saucepan. Bring to the boil and then leave to simmer for 10-12 mins until soft.
- Drain the butternut squash and sweet potato and then you can either use a food processor or I used a hand blender. Blend to a purée and then serve.
Oven-Roasted Butternut Squash and Beetroot Salad
I used the rest of Butternut Squash left from the Soup (as above), peeled, deseeded and cut into chunks
3 tbsp Olive Oil
600g/1lb 8oz fresh Beetroot, washed, peeled, trimmed and cut into chunks
I picked some fresh Lettuce from my garden tub, washed.
- Preheat the Oven to 180C/350F/Gas 4. Arrange the pieces of squash on a baking tray and drizzle over half of the olive oil. Repeat with the beetroot quarters on another tray. Roast the vegetables in the hot oven for 40-50 minutes until cooked through.
- Once soft and cooked through serve with the salad, and as per my picture above with the butternut squash soup.
Oven-Roasted Butterneut Squash and Beetroot Salad recipe was taken from the Gluten-Free, Wheat-Free & Dairy-Free Recipes book by Grace Cheetham
It was a very healthy and satisfying meal and very simple to make, and with the different consistencies it made it very interesting.