Roasted Butternut Squash Soup with Chilli
|Butternut Squash||1 chopped or sliced|
|Red Onion||2 chopped|
|2 large chopped|
|Garlic||1 clove grated or sliced|
|Root Ginger||Thumb Sized Piece grated or sliced|
|Red Chilli||1 chopped|
|Rapeseed Oil||1 Tablespoon|
|Vegetable Stock||1 Litre|
Place squash, red onions, tomatoes, garlic, ginger and chilli in a roasting tin or oven dish.
Coat vegetables with 1 tablespoon of oil.
Place dish in oven at gas mark 5/6, fan over 210° for 25 – 40 minutes, until squash is tender.
Remove from oven and cool slightly.
Place in bowl and blend with stick blender and some of the vegetable stock. Or place in food processor (careful the contents are hot so allow for steam).
Add more stock if required.
Place blended sauce in saucepan and add the rest of the stock.
Stir and bring back to the boil.
Serve with crusty bread.
Hints and Tips
Add roasted pumpkin seeds and crumbled feta cheese.
Drizzle with oil and coconut cream for dinner parties.
Before blending just add a little of the stock and use as a base for vegan mayonnaise.
Blend vegetables without the stock (maybe need to use a little) and use for sauce for pasta.
Make double and use half roasted veg for filling for veggie tacos or add to pasta, rice, orzo or cous cous.
Use half the roasted veg and add to green lentils, puy lentils, chick peas or other tinned beans. For extra flavour drizzle with vinaigrette or salad dressing. Add crumbled feta.