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Spiced Roast Squash and Garlic Soup with Rosemary

1 medium butternut squash, peeled and cubed
5 fat garlic cloves, unpeeled
1 tsp garam masala
1 medium onion, diced
Sprig of rosemary, leaves picked
2 tbsp olive oil
500 ml (2 cups) hot vegetable stock
Salt and pepper to taste, if required

Method:


Preheat oven to 400 F (200 C).


Place the cubed squash in a roasting tin, and drizzle over 1 tbsp olive oil. Sprinkle over the garam masala. Rub the garlic cloves with a little oil, then make a tiny prick in the skins to let the steam escape. Place in the roasting tin with the squash.


Place the tin the preheated oven, and roast for about 35 - 40 minutes, until the squash is soft, and browning around the edges. Take out and leave to cool a little.


Remove the garlic from the roasting tin, and peel off the skins, which should pop off quite easily at this stage.


Meanwhile, make the soup base.


Place the remaining olive oil in a pot, then add the onion and the rosemary leaves. Sauté on a medium heat until the onion is soft, and just beginning to colour, about 7 - 8 minutes. Add the hot stock, and the roasted squash and garlic. Stir together.


Blend the soup using either a blender, or an immersion blender until smooth and creamy. Taste and adjust the seasoning to your taste.


You can thin the soup a little using more hot stock, if you feel that the soup is too thick (we love it quite thick and creamy)


Serve with a drizzle of oil, a sprinkle of pepper and some rosemary, with a chunk of bread on the side.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise


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