Possum’s Recipe Book

Photography by J C Hugo Richardson

Baked Butternut Squash Soup

Serves 4-6

1 butternut squash
1 onion
1 parsnip
1 sweet potato or 2 carrots
Vegetable stock
Sea Salt and pepper
Mature Cheddar cheese for grating

Heat oven to 190C (Fan)
Cut squash in half lengthwise and put on a tray. 
Cook for 20mins or until soft.
While squash is cooking prepare the stock.
Cut onion, parsnip and potato into large chunks. 
Add to large saucepan with enough stock to cover. 
Cook until vegetables are tender @ 20mins.
Take squash out of the oven when cooked and de-seed. 
Cut into pieces and add to vegetables in the saucepan. 
Check to see if all vegetables are tender, 
then blend into a creamy soup.
Salt and pepper to taste. 
If soup is too thick for your taste add more stock or water.
Ladle into bowls and sprinkle over grated cheese.
Serve with crusty bread.
Cooks Note: Don’t worry about taking out the seeds or 
peeling before baking, as the seeds come out easily when 
cooked and the cooked skin enhances the flavour.