RECIPE OVERVIEW
Delicious creamy soup packed full of flavour.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
-
0 - Black Pepper
-
2 - Carrots
chopped -
1 stick Celery
chopped -
2 cloves Garlic
finely chopped -
1 tsp Ground Cumin
-
0.5 tsp Ground Turmeric
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3 tbsp Olive Oil
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1 large Onion
chopped -
1 - Red Chilli
deseeded and finely chopped -
0 - Salt
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2 - SuperValu Butternut Squash
cut into quarters lengthways and deseeded -
1 tbsp SuperValu Fresh Sage
chopped, plus extra to garnish -
2 sprigs SuperValu Fresh Thyme
leaves stripped, plus extra to garnish -
1.5 litre Vegetable Stock
Method
Preheat the oven to 180°C/gas mark 4. Place the squash on a baking sheet, drizzle with 2 tablespoons of the olive oil and season well with salt and pepper. Roast in the oven for about 40 minutes, until the squash is tender and a little caramelised at the edges.
Heat the remaining tablespoon of oil in a large pot set over a medium heat. Add the onion and cook for 2 to 3 minutes, then add the carrots, celery, garlic, chilli, herbs and spices and cook for about 5 minutes, until the vegetables are soft.
Scoop the roasted squash out of its skin and add to the vegetables in the pot. Add three-quarters of the stock and cook for a further 10 minutes.
Blend the soup with a hand-held blender, then add the rest of the stock to thin it out if the soup is too thick. To serve, ladle into warmed bowls and garnish with a little freshly cracked black pepper, fresh thyme and small sage leaves.
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