Roasted Butternut Squash Stew

READY IN: 30mins
SERVES: 2
YIELD: 4-5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220ºC.
  • Peel and chop the butternut squash into bite size pieces. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 2 tbsp olive oil. Mix well and roast in oven for 15 minutes.
  • While the squash is roasting, heat the remaining 4 tbsp oil in a deep pot. Add the onions and green chilly. Sauté for 5 mins till the onion becomes soft.
  • Add the chopped tomatoes and cook for another 5 minutes.
  • Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
  • Ladle into soup bowls and serve hot.
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