Seasonal recipes are the most wonderful way to eat fresh and fantastic foods. With the weather cooling off, soups are coming to the forefront of my mind again. This is a super – easy (and inexpensive) roasted veggie recipe.
1 Large butternut squash
3 cloves of garlic
1/2 large red onion
2 medium carrots
Cilantro (to taste -optional)
- Pre-heat an oven to 400°F/204°C.
- Find a large butternut squash, de-skin and cut into cubes.
- Slice one half of a large red onion into thick slices.
- Dice 3 cloves of garlic (not too small or they will burn while roasting).
- Chop 2 medium carrots (or 1 for less sweetness). I always have a bag of baby carrots in the fridge to snack on with hummus, so I used a handful of those today instead.
- Jumble it all up and add everything onto a roasting tray and sprinkle with olive oil and a dash of salt.
- Set the oven timer for 20 minutes. After 10 minutes, stir the veggies.
- Depending on the size of the chunks of veg, they should soften in 20 minutes. I like to allow them to crisp a little to add a roasted flavor – but this is optional.
- Remove from the oven and add to a blender or food processor. Add 1 1/2 cups of cold water, and blitz until smooth.
- Add the soup to a saucepan, and season with salt and pepper. Allow to simmer for 10 minutes, and then its ready to serve!
- I love to chop a little coriander (cilantro) and sprinkle on top, but that is down to personal taste.
If roasted veggies aren’t your thing, you can always add the ingredients to a saucepan with 2 1/2 cups of cold water. Bring to the boil and allow simmer until the vegetables are soft. Allow cool, then blitz in a blender or food processor. Add back to the saucepan, salt + pepper to taste, and simmer until warm.