Roast Squash & Rosemary Soup Recipe

Ingredients

1 onion
1 butternut squash
4 garlic cloves
1 tbsp olive oil
Sea salt
Freshly ground pepper
A handful of rosemary
1 vegetable stock cube
800ml boiling water
1 tbsp hot red pepper oil
25g mixed seeds

Prep: 20 mins | Cook: 45 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thickly slice the onion. Halve the squash and scoop out the seeds then chop it into small chunks. No need to peel it, unless you prefer to. Pop the onion and squash into a roasting tin.

2. Drop in the whole, unpeeled garlic cloves. Pour over 1 tbsp olive oil and season with a generous pinch of salt and pepper, then toss to coat the veg. Slide the tin into the oven to roast for 25 mins.

3. After 25 mins, remove the tin from the oven and pluck out the garlic cloves. They should feel soft. Turn the veg over then slide them back into the oven for 15 mins.

4. Squeeze the roasted garlic cloves out of their papery skins. Pick the rosemary leaves off their sprigs. Fill and boil your kettle.

5. When the squash has roasted for 40 mins in total, it should be tender and caramelised at the edges. Pop the tin on the hob (or transfer the veg to a pan) and add the roasted garlic and rosemary leaves. Pour in 800ml hot water from the kettle and crumble in the stock cube. Bring up to a bubble then simmer for 5 mins.

6. Using a stick blender, whizz the soup till smooth and velvety, adding more water if necessary – or ladle it into a blender and blitz. Taste and add more salt or pepper if you think it needs it.

7. Ladle the soup into 2 warm bowls, drizzle each with ½ tbsp hot red pepper oil and scatter over the mixed seeds to serve.