Ingredients
For the Soup;
- 1 Butternut Squash, peeled and cubed
- 2 Red Onions, peeled and chopped
- 4 Garlic Cloves, sliced
- 2 Carrots, peeled and sliced
- 1 tbsp Olive Oil
- 1L Vegetable Stock
- 1 tsp Hot Paprika
- 1 Red Chilli, de-seeded and sliced
For the Croutons;
- 4 Slices of Thick Cut White Bloomer, cubed
- 50g Pilgrims Choice Lighter, Mature/Extra Mature, grated
- 1 tbsp Olive Oil
Method
- Preheat the oven to 200C/180C fan/gas 6 In an oven tray add all the vegetables, garlic and paprika, toss in the olive oil, season well with sea salt and black pepper roast for 35-40 minutes until caramelized and tender.
- Once roasted add the vegetables to a saucepan, cover with the stock and bring to a boil. Simmer for 5-10 minds before blending to a smooth consistency.
- Toss the cubed bread together with a glug of olive oil and lay evenly on to a baking tray, scatter over the cheese and bake for 10 minutes until golden and crisp. Break up and top the soup