Spiced Carrot & Butternut Soup with Goat's Cheese Recipe

Ingredients

1 onion
1 butternut squash, approximately 800g
300g carrots
300g leeks
1 tsp ground coriander
2 tsp smoked paprika
2 garlic cloves
A handful of thyme
1 vegetable stock cube
100g soft goat's cheese

Prep: 25 mins | Cook: 45 mins

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel and slice the onion into wedges. Halve the squash, scoop out the seeds and reserve for later. Chop the squash into small chunks (no need to peel it). Trim and roughly chop the carrots to match. Trim the leeks and clean out any grit. Chop into large chunks.

2. Pop the chopped veg into a deep roasting tin. Add the whole, unpeeled garlic cloves and pour over 2 tbsp olive oil. Sprinkle over the ground coriander and 1 tsp smoked paprika. Season with salt and pepper. Toss to coat. Slide the tin into the oven. Roast for 25 mins.

3. After 25 mins, carefully pluck out the garlic cloves. Set them aside. Toss the veg, then slide them back into the oven for 15 mins.

4. Meanwhile. fill and boil the kettle. Squeeze the roasted garlic cloves out of their papery skins. Pick the thyme leaves off their sprigs. Wash the seeds from the squash and remove any stringy bits of flesh.

5. Heat 1 tbsp olive oil in a pan over medium-high heat. Add the seeds and sprinkle over 1 tsp smoked paprika and a pinch of salt. Toast for 5-6 mins, stirring often, till the seeds puff up and are golden brown. Pop into a bowl for later.

6. When the veg are tender and caramelised, transfer the roasting tin to the hob. Add the roasted garlic and thyme. Pour in 1.2 ltrs hot water from the kettle and tip in the vegetable stock powder. Bring up to a bubble then simmer for 5 mins.

7. Using a stick blender, whizz the soup till smooth and velvety. Taste and adjust seasoning.

8. Divide the soup between warm bowls. Scatter over the toasted seeds and top with the goat’s cheese. Serve straight away.