ROASTED BUTTERNUT SQUASH,ONION AND GARLIC SOUP

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.

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

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.

Butternut squash

 Happy Healthy Halloween.

WINTER WARMING RED LENTIL AND SWEET POTATO SOUP RECIPE

Red lentil and Sweet Potato Soup

“I’m not hungry” was the initial response to this soup at lunch the other day. However as there was no alternative it was eaten and, more was asked for!!!

Yes, it was that tasty!

Just before Christmas I was sent a sample of Garden Gourmet fresh herbs to sample.  I blogged a prawn and noodle recipe

http://notjustforrabbits.blogspot.co.uk/2012/12/thai-prwans-and-spinach-noodles-with.html

using a selection of the herbs but then didn’t really have time to do any more.

The little tubes of freshness have not been ignored or left festering in the fridge. In fact they have been used in so many different dishes I thought I should just share with you how useful I have found them.

They have been used in soups, sauces, curry’s and even biscuits. The Teens have found them useful when making brownies and garlic bread and they really brightened up several soups.

With a cold spell forecast I thought I would share this healthy tasty red lentil and sweet potato soup with you. Especially those of you trying to get healthy foods into reluctant youngsters I was really pleased with how this went down.

So here it is. 

Thank you Garden Gourmet I have been recommending your little tubes of goodness to everyone.

Gourmet Garden little tubes of fresh herbs

SWEET POTATO AND RED LENTIL SOUP

Serves 4

Preparation time 5 minutes

Cooking time 20 minutes

INGREDIENTS:

1 carrot

1 onion

500g of sweet potato

150g red lentils

2tsp gourmet garden garlic or 3 cloves of crushed garlic

2tsp gourmet garden fresh ginger or 1 cm of finely chopped fresh ginger

1 Litre of good vegetable stock

1slug of olive oil or approximately 1 tbsp

WHAT TO DO:

1.     Put the oil in a large saucepan and heat gently. Chop the onion, sweet potato and carrot and lightly fry in the oil for about 3 minutes.

2.      Add the herbs and stir in coating the vegetables then add the stock and bring to the boil.

3.     Once it has started to boil turn the heat down add the lentils and simmer for 20 minutes or until the sweet potato is soft.

4.     After about 20 minutes the lentils should have dissolved and the vegetables be soft and crumbly. Using a hand blender blitz it up to a velvety texture...

Then serve with crusty bread and eat!!