Roasted butternut squash and leek purée

Ingredients for this recipe

• 1/2 butternut squash
• 2 leeks
• 1/2 litre of water
• Himalayan pink salt

Equipment

• Blender

Method

1. 1Preheat the oven to 200ºC.
2. 2Wash, trim, and cut the leeks in half lengthwise.
3. 3Score the flesh of the butternut squash with a few cuts.
4. 4Bake everything in the oven for 25-30 minutes at 200ºC.
5. 5Meanwhile, bring the water to a simmer in a pot.
6. 6Once the vegetables are roasted, peel the skin away from the squash and add the soft flesh to the pot along with the leeks.
7. 7Season with salt to taste.
8. 8Simmer gently for 15 minutes.
9. 9Blend thoroughly until smooth and creamy.
10. 10All done! Our roasted butternut squash and leek purée is ready to enjoy.