Instructions

• Preheat the oven to 180°C. Peel, deseed and cut 1 kg butternut squash into evenly sized cubes.
• Arrange the squash cubes in a single layer on a baking sheet. Divide the 1 tsp olive oil in half: drizzle about half over the squash. Sprinkle optional 1/4 tsp ground black pepper (if using) and half of the 1/2 tsp salt (i.e., 1/4 tsp) over the squash. Toss to coat.
• Roast the squash for 20 minutes at 180°C, turning once halfway through, until the cubes are golden and tender.
• While the squash roasts, heat the remaining half of the 1 tsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5–8 minutes.
• Add the minced garlic (2 cloves) to the saucepan and cook for 1 minute, until fragrant.
• Stir in optional spices—1 tsp curry powder and/or 1/2 tsp garlic powder—if using, and cook for about 30 seconds to bloom the spices.
• Add the roasted squash to the saucepan and pour in 900 ml hot water. Bring to a gentle boil, then let simmer for 3 minutes.
• Use a stick blender to puree the soup in the saucepan until smooth (take care with hot liquid). Return the soup to low heat for 1–2 minutes, then add the remaining salt (the other 1/4 tsp). Stir and serve.