It’s DEFINITELY soup season. We were in Paris over the weekend and I had some French onion soup while we were there and wanted to make some soup for lunches this week when we got back. I was going to stick to my usual tomato and basil as it’s my favourite, but thought I should spread my wings a little! Plus, Tesco’s didn’t have any fresh basil when I went so I improvised!
I thought I would go for butternut squash as there’s something about the vibrancy that brings warmth to the dish before you’ve even eaten it. I always make soup on the hob so I thought I would roast the veg for this one then add the stock and blitz it up after. Anyone can make soup and it’s a great way to get your daily veg intake without even realising!
Prep time – 15 minutes.
Cooking time – 1 hour 15 minutes.
- 1 large butternut squash – remove seeds and skin, cut into large chunks.
- 2 large carrots diced.
- 1 sweet potato diced.
- 2 large brown onions sliced.
- 4 garlic cloves left whole.
- Handful of fresh sage leaves.
- 1 tsp turmeric.
- 1 tbsp curry powder.
- 2 tbsp honey.
- 1 tsp ground ginger.
- 1 tsp ground cumin.
- 1 tsp cumin seeds.
- Salt and pepper.
- 2 bay leaves.
- A few thyme sprigs – just remove before blitzing.
- 1 ltr vegetable stock.
- 100ml single cream.
- Pre-heat the oven to 200 degrees. Put all the veg, herbs and honey in a roasting tin and give it a good stir to mix it up.
- Cook for 30 minutes, stir the veg again, and put back in the oven for another 30 minutes.
- Remove the thyme sprigs and add to a large saucepan along with the stock.
- Bring to the boil and cook for 15 minutes.
- Take the pan off the heat and blitz with a hand blender.
- Add the cream and stir thoroughly.
- Serve with fresh bread and garnish with balsamic glaze.
That’s it! Enjoy.