Tasty Butternut Squash Soup with Fresh Homemade Bread Rolls I Vegan I Quick and Easy to Make

 Butternut Squash Soup
Ingredients
2 red onions
2 carrots
4 cloves garlic
2 sticks of celery
2 sprigs fresh rosemary
16 fresh sage leaves
2 kg butternut squash
2 litres vegetable stock
2-3 tablespoons extra virgin olive oil
1 teaspoon season all
1 scotch bonnet pepper (optional )
2 Scallion / spring onions
Method
Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Pick and finely chop the rosemary. Heat the olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 10 - 20 seconds, or until crisp, then remove the sage leaves
lace the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft. Meanwhile halve, deseed and rough chop the squash. When the veg has cooked for 20 mins the add the squash and veg stock to the pan. Add the scotch bonnet pepper then bring to the boil and then simmer for 30 minutes.

hen the squash is tender, remove the scotch bonnet pepper then blend the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer. Season to taste with salt and pepper, sprinkle some coriander leaves on top to garnish