Post storm here in the South of England everything is looking a bit battered. Leaves and branches everywhere, luckily we have electricity and very little real damage unlike lots of people.
|After the storm|
The weather is getting colder though and we all want warming comfort food that is healthy. This roasted butternut squash soup is delicious and easy to make as you just prepare the vegetables which takes a few minutes and then blend a bit later which isn’t difficult either!
|Garlic and onions|
The black olives add a saltiness and provide a good contrast to the smooth soup. The garlic and ginger just give a hint of warmth and don’t over power the overall taste.
So if you need a warming easy supper this Halloween I can thoroughly recommend this warming soup served with a red onion and olive focaccia.
|Roasted butternut squash and onion soup|
Roasted Butternut Squash Soup
Cooking time 40 minutes
Preparation time 5 minutes
2 red onions
3 cloves of garlic
1 ½ inch piece of ginger peeled
Splash of olive oil for roasting.
Handful of fresh rosemary
1.5 pints of vegetable stock
A few dollops of crème fraiche to serve and 10 black olives chopped to garnish.
WHAT TO DO:
1. Pre heat the oven to 180 degrees. Wash then slice the butternut squash into rings about 1cm deep and place in a roasting tin. Peel and quarter the onion, peel the ginger and garlic, squash the cloves of garlic with a knife and add all to the roasting dish.
2. Coat the vegetables with a good slug of olive oil through in the rosemary sprigs and place in the middle of the oven for 35 minutes.
3. When the vegetables are soft remove from the oven and transfer to a saucepan. Add the stock and let simmer for 10 minutes, and then blend.
4. Serve with a dollop of crème fraiche and chopped black olives.
Happy Healthy Halloween.