Comforting and Nourishing Soup

18 mins
Serves 4
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Directions

  1. 1Set the oven to 190C.
  2. 2Set the oven to 190C.
  3. 3Set the oven to 190C.
  4. 4Place butternut squash, onion and garlic into a roasting tin and season with thyme, chilli powder, salt, pepper and drizzle with olive oil.
  5. 5Place butternut squash, onion and garlic into a roasting tin and season with thyme, chilli powder, salt, pepper and drizzle with olive oil.
  6. 6Place butternut squash, onion and garlic into a roasting tin and season with thyme, chilli powder, salt, pepper and drizzle with olive oil.
  7. 7Mix everything together and place in the middle (not top) of the oven until golden (approx 18 mins).
  8. 8Mix everything together and place in the middle (not top) of the oven until golden (approx 18 mins).
  9. 9Mix everything together and place in the middle (not top) of the oven until golden (approx 18 mins).
  10. 10Place a dutch oven/ deep saucepan on a medium heat and drizzle the base with olive oil.
  11. 11Place a dutch oven/ deep saucepan on a medium heat and drizzle the base with olive oil.
  12. 12Place a dutch oven/ deep saucepan on a medium heat and drizzle the base with olive oil.
  13. 13Add the sliced garlic followed by salt, rosemary, thyme, sage leaves and parmesan rind.
  14. 14Add the sliced garlic followed by salt, rosemary, thyme, sage leaves and parmesan rind.
  15. 15Add the sliced garlic followed by salt, rosemary, thyme, sage leaves and parmesan rind.
  16. 16Let this all infuse for a couple of minutes but don’t let the garlic burn.
  17. 17Let this all infuse for a couple of minutes but don’t let the garlic burn.
  18. 18Let this all infuse for a couple of minutes but don’t let the garlic burn.
  19. 19Pour in the stock, add the lemon zest, lemon juice, sherry vinegar and season with salt and pepper.
  20. 20Pour in the stock, add the lemon zest, lemon juice, sherry vinegar and season with salt and pepper.
  21. 21Pour in the stock, add the lemon zest, lemon juice, sherry vinegar and season with salt and pepper.
  22. 22Return the lid and let this simmer gently for a couple of minutes.
  23. 23Return the lid and let this simmer gently for a couple of minutes.
  24. 24Return the lid and let this simmer gently for a couple of minutes.
  25. 25Add the pasta.
  26. 26Add the pasta.
  27. 27Add the pasta.
  28. 28When the pasta is al dente add the cavolo nero and let this cook for a couple of minutes.
  29. 29When the pasta is al dente add the cavolo nero and let this cook for a couple of minutes.
  30. 30When the pasta is al dente add the cavolo nero and let this cook for a couple of minutes.
  31. 31Remove from the heat and add the roasted veggies to the soup.
  32. 32Remove from the heat and add the roasted veggies to the soup.
  33. 33Remove from the heat and add the roasted veggies to the soup.
  34. 34Squeeze in the roasted garlic.
  35. 35Squeeze in the roasted garlic.
  36. 36Squeeze in the roasted garlic.
  37. 37Season again at this point and you can add more lemon juice if needed.
  38. 38Season again at this point and you can add more lemon juice if needed.
  39. 39Season again at this point and you can add more lemon juice if needed.
  40. 40Stir in the cream and parmesan.
  41. 41Stir in the cream and parmesan.
  42. 42Stir in the cream and parmesan.
  43. 43Serve instantly in bowls with a grating of parmesan, some black pepper and a drizzle of extra virgin olive oil.
  44. 44Serve instantly in bowls with a grating of parmesan, some black pepper and a drizzle of extra virgin olive oil.
  45. 45Serve instantly in bowls with a grating of parmesan, some black pepper and a drizzle of extra virgin olive oil.

Ingredients

  • 3 onions, peeled, halved and sliced into thirds
  • 3 onions, peeled, halved and sliced into thirds
  • 3 onions, peeled, halved and sliced into thirds
  • 1 small butternut squash, peeled and sliced into cubes
  • 1 small butternut squash, peeled and sliced into cubes
  • 1 small butternut squash, peeled and sliced into cubes
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 sprigs fresh thyme leaves
  • 2 sprigs fresh thyme leaves
  • 2 sprigs fresh thyme leaves
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 4 garlic cloves, sliced
  • 4 garlic cloves, sliced
  • 4 garlic cloves, sliced
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 2 sprigs sage
  • 2 sprigs sage
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 1 parmesan rind
  • 1 parmesan rind
  • 1 parmesan rind
  • 1.4 L vegetable or chicken stock
  • 1.4 L vegetable or chicken stock
  • 1.4 L vegetable or chicken stock
  • 2 tbsp sherry vinegar
  • 2 tbsp sherry vinegar
  • 2 tbsp sherry vinegar
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 200 g short pasta
  • 200 g short pasta
  • 200 g short pasta
  • 6 leaves cavolo nero, stems removed and sliced
  • 6 leaves cavolo nero, stems removed and sliced
  • 6 leaves cavolo nero, stems removed and sliced
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream
  • 0.33 cup parmesan
  • 0.33 cup parmesan
  • 0.33 cup parmesan
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • olive oil
  • olive oil
  • olive oil
  • parmesan
  • parmesan
  • parmesan
  • black pepper
  • black pepper
  • black pepper
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil

Equipment

ovenroasting tindutch oven/deep saucepan

Tips

  • Don’t let the garlic burn when infusing.
  • You can remove the sprig of thyme and rosemary after adding pasta, but keep the sage leaves.
  • Squeeze in the roasted garlic.
  • Season again after adding roasted veggies and add more lemon juice if needed.