Roasted Butternut Squash Soup Recipe

Ingredients :

Serves 4-5

• 2 garlic bulbs, outer papery skin removed

• 75ml / 5 tbsp olive oil

• a few fresh thyme sprigs

• 1 large butternut squash, halved and seeded

• 2 onions, chopped

• 5ml / 1 tsp ground coriander

• 1.2 liters / 2 pints / 5 cups vegetable or chicken stock

• 30-45ml / 2-3 tbsp chopped fresh oregano or marjoram

• salt and freshly ground black pepper
  
  For the salsa :

• 4 large ripe tomatoes, halved and seeded

• 1 red (bell) pepper, halved and seeded

• 1 large fresh red chili, halved and seeded

• 30-45ml / 2-3 tbsp extra virgin olive oil

• 15ml / 1 tbsp balsamic vinegar

• pinch of caster (superfine) sugar (optional)

Method :

1. Preheat the oven to 220°C/425°F/Gas 7. Place the garlic bulbs on a piece of foil and pour over half the oil. Add the thyme, then fold the foil around the garlic to enclose completely. Place on a baking sheet with the squash and brush the squash with 15ml / 1 tbsp of the remaining oil. Add the tomatoes, red pepper and fresh chili for the salsa.

2. Roast for 25 minutes, then remove the tomatoes, pepper and chili. Reduce the temperature to 190°C/375°F/Gas 5 and cook the squash and garlic for 20-25 minutes more, or until the squash is tender.

3. Heat the remaining oil in a large, heavy pan and cook the onions and ground coriander gently for about 10 minutes, or until softened.

4. Skin the pepper and chili and process in a food processor or blender with the tomatoes and 30ml / 2 tbsp olive oil. Stir in the balsamic vinegar and seasoning to taste, adding a pinch of caster sugar, if necessary. Add the remaining oil if you think the salsa needs it.

5. Squeeze the roasted garlic out of its papery skin into the onions and scoop the squash out of its skin, adding it to the pan. Add the stock, 5ml / 1 tsp salt and plenty of black pepper. Bring to the boil and simmer for 10 minutes.

6. Stir in half the fresh oregano or marjoram and let the soup cool slightly before processing it in a food processor or blender. If you prefer, press through a fine strainer.

7. Reheat the soup without allowing it to boil, then taste for seasoning before ladling it into warmed bowls. Top each serving with a spoonful of salsa and sprinkle over the remaining chopped oregano or marjoram. Serve the soup immediately.

Nutritional Facts :

Per portion :

Energy  146kcals/607kJ

Protein   2.1g

Fat, total   11.5g

   saturated fat   1.7g

Carbohydrate   9.5g

   of which sugars   6.8g

Fiber   2.8g