The soup maker has been out again this week to combat the cold snap! This really recipe really packs a garlic punch!
Roasted garlic, apple and butternut squash soup
Serves 4
300g butternut squash
300g sweet potato
300g carrots
1 bulb garlic
2 apples
2 sticks celery
1 small onion
1 litre vegetable stock
A few tablespoons of olive oil
Serves 4
300g butternut squash
300g sweet potato
300g carrots
1 bulb garlic
2 apples
2 sticks celery
1 small onion
1 litre vegetable stock
A few tablespoons of olive oil
Peel and chop the butternut, sweet potato and carrots into large chunks. Scatter on a large baking tray.
Break up the garlic bulb and place the cloves amongst the veggies. Pour over a few tablespoons of olive oil and toss the veggies in it. Roast on 200 degrees for approx 30minutes, turning the veggies half way though.
Meanwhile, peel and cut up the apples onion and celery. Add to your soup maker (or to a saucepan) and pour over the vegetable stock. Cook on the puree setting (or if on the stove cook until soft then blend using a hand blender)
Break up the garlic bulb and place the cloves amongst the veggies. Pour over a few tablespoons of olive oil and toss the veggies in it. Roast on 200 degrees for approx 30minutes, turning the veggies half way though.
Meanwhile, peel and cut up the apples onion and celery. Add to your soup maker (or to a saucepan) and pour over the vegetable stock. Cook on the puree setting (or if on the stove cook until soft then blend using a hand blender)
When the veggies have finished roasting pop the roasted garlic cloves out of their shells. Discard the shells and tip the roasted garlic and veggies into the green soup. Puree the whole thing using the blend setting of your soup cooker (no heat) or using a hand blender if in a saucepan. Add salt and pepper to your taste.
This soup is quite thick so play around with the amount of stock until you find a consistency which suits you. Serve with flat breads or pitta.
|
|
