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ROAST SQUASH AND GARLIC SOUP WITH CRUSHED CHILLI, NIGELLA AND FENNEL SEEDS

ROAST SQUASH AND GARLIC SOUP WITH CRUSHED CHILLI, NIGELLA AND FENNEL SEEDS

I’ve literally just made this very tasty soup and wanted to share the recipe with you. Today is one of those frantic ones where I am working from home during the day, so pretty calm, but the second I collect the kids from school it all goes mad with one thing and another leaving no time at all to prepare any food for dinner. So – I have just made this really easy soup. I roasted the veg while clearing up the breakfast pots. When I stopped work for a coffee, I whizzed up the soup and at lunchtime heated some up and tucked into a small bowl while clearing up. The kids can have a bowlful with in minutes of getting home, scattered with cheese and crushed breadsticks (a new favourite of theirs), and it will do a great job as a light evening meal, with some warm seeded bread and the remains of the cheeseboard from the weekend for my other half and I when we finally get a chance to sit down!

INGREDIENTS

1 medium-large butternut squash, peeled

8 garlic cloves, unpeeled

2 carrots, peeled

2 onions, peeled

olive oil, for drizzling

approx. 1.3 litres vegetable stock

salt and freshly ground black pepper

1 tsp crushed dried chilli

1 ½ tsp nigella seeds

1 ½ tsp fennel seeds

METHOD

Heat the oven to 200C/180C Fan/gas 6. Cut the squash, carrots and onion into chunky wedges. Put in a large roasting tray with the garlic cloves and drizzle with olive oil. Turn to coat everything in oil and roast in the oven for about 50 minutes, turning a couple of times, until cooked through and just becoming golden.

Once cooked, squeeze the roasted garlic out of the skin, into a liquidiser and blend with the rest of the roasted vegetables and stock until smooth. This will need to be done in batches, so tip any blended soup into a large saucepan as you go. Add any extra stock or water until you reach the consistency you prefer.

Gently heat the soup and season with salt to taste.

Crush the chilli, nigella and fennel seeds in a pestle and mortar.

To serve, ladle into bowls and sprinkle the seeds over the top, serving any extra separately.

PS…

The soup will keep in the fridge for up to 1 week or freezes really well in individual portions.

If making this for children,  you can sprinkle theirs with parmesan cheese or crushed breadsticks will even go down a treat.

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