Absolutely delicious! My mother loved the soup, I was afraid to spoil the lovely butternut squash that presented itself before me, but no, it became a very happy (?) soup.
i browsed around the internet in order to get some ideas to make the soup. And this is the combo that turned ok.
1 medium butternut squash (chopped about 5cm wide for better flavour and faster cooking)
2 medium potatoes (chopped)
1 carrot (chopped)
1 onion (chopped)
1 cube of vegetable stock
1 liter of water
3 tbsp sunflower seed oil (or whatever vegetable oil)
4 tbsp salt (or to taste)
6 cloves (freshly grounded)
freshly grounded blackpepper (to taste)
1- Preheat oven 170 C. Then put about 6 tbsp of sunflower seed oil a tray, put the squash over it. Sprinkle the salt over the squash evenly, do the same with the ground cloves. Cook until tender, about 30 minutes or more.
2-heat pan and add 3tbsp sunflower seed oil. Throw the potatoes, carrot and onion in and let it sit for about 5 min in small fire.
3- Boil the water. Pour the water in the pan and add the stock cube. Stir well. cook until the potato is tender (generally it takes most time to be cooked)
4- Pour everything in a food processor, along with the roasted squash (ignore the (slightly) carbonised ones, they sre not good for your health, or for the soup’s taste)
Depending on the vegetable stock you use the taste is going to vary. Mine was fine. Hope yours is too.