Roasted Butternut Squash Soup
Directions
- 1Set the oven to 190C. Place butternut squash, onion and garlic into a roasting tin and season with thyme, chilli powder, salt, pepper and drizzle with olive oil. Mix everything together and place in the middle (not top) of the oven until golden (approx 18 mins)
- 2Place a dutch oven/ deep saucepan on a medium heat and drizzle the base with olive oil. Add the sliced garlic followed by salt, rosemary, thyme, sage leaves and parmesan rind. Let this all infuse for a couple of minutes but don’t let the garlic burn.
- 3Pour in the stock, add the lemon zest, lemon juice, sherry vinegar and season with salt and pepper. Return the lid and let this simmer gently for a couple of minutes.
- 4Add the pasta.
- 5When the pasta is al dente add the cavolo nero and let this cook for a couple of minutes.
- 6Remove from the heat and add the roasted veggies to the soup. Squeeze in the roasted garlic don’t waste it! You need to season again at this point and you can add more lemon juice if needed.
- 7Stir in the cream and parmesan.
- 8Serve instantly in bowls with a grating of parmesan, some black pepper and a drizzle of extra virgin olive oil.
Ingredients
- 3 pieces onions
- 1 small piece butternut squash
- 1 tsp chilli powder
- 4 cloves garlic
- 2 sprigs thyme leaves
- 2 tbsp olive oil
- 4 cloves garlic
- 2 sprigs rosemary
- 2 sprigs sage
- 2 sprigs thyme
- 1 piece parmesan rind
- 1.4 L vegetable or chicken stock
- 2 tbsp sherry vinegar
- 1 piece lemon zest
- 0.5 piece lemon juice
- 200 g short pasta
- 6 leaves cavolo nero
- 100 ml double cream
- 0.33 cup parmesan
- 2 salt and pepper
Equipment
ovenroasting tindutch oven/deep saucepan