Ingredients:
1/2 butternut squash, seeds discarded olive oil for brushing
1 medium onion, finely chopped
500-800ml water
1-2 tsp marigold vegan bouillon powder
1-2 tbsp shoyu or dark soy sauce
method:
- Rub the butternut squash on both sides with olive oil, place on a baking sheet and roast in a moderate oven until tender (this takes around 30-50 minutes).
- Meanwhile fry the onion in a tablespoonful of olive oil until lightly browned.
- Put the squash, including its skin, into a food processor with the onion and some of the water, and whiz until smooth. Add enough water to make the consistency you like, and bouillon powder and soy sauce to taste.
