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| Garlic |
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.
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| 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!
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| 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.
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| Roasted butternut squash and onion soup |
Roasted Butternut Squash Soup
Serves
4-6
Cooking
time 40 minutes
Preparation
time 5 minutes
INGREDIENTS:
1Butternut squash
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.
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| Butternut squash |
Happy Healthy Halloween.
