The Collector of Tales
The Quay
Butternut, red pepper & garlic soup
Butternut Squash Soup
Heart warming thick soup for cold autumn days.
Ingredients
1 kg butternut squash
2 large red pepper
2 large onions
1 whole garlic bulb
3 tbsps (approximately) olive oil
2 tsp ground cumin
3 tbsp ground coriander
2 tbsp rose harissa paste
100 ml double cream
500 ml Chicken stock
Method
Peel and cube the squash and place on a large oven tray on greaseproof paper.
Peel and roughly chop the onions and red peppers and arrange on greaseproof paper on another oven tray.
Slice the base off the garlic and add to the tray with onions.
Drizzle both sets of vegetables with olive oil and sprinkle over the spices. Place in oven that has been heated to 160C . Roast for about 45 minutes.
When done carefully squeeze out the garlic cloves from the bulb into a large saucepan. Add the roasted vegetables and the stock and the harissa paste.
Blitz with a stick blender until smooth and then add the cream and heat until boiling.
Serve with freshly toasted croutons. The soup sgould be sweet, spicy and rich with a thick texture.
Serves four at about 300 calories per portion ( excluding croutons).
Cost about £8.20 at current prices.
Observations
This makes for a very thick soup. You could double the stock or add water to thin it a little and you can of course use vegetable stock instead.