Simple Squash Soup
Approx 50 mins | Serves 4
1 large butternut squash
2 red onions
2 sweet potatoes
2 large carrots
2 garlic cloves
Use a potato peeler to remove the skin from the butternut squash, cut the stalk and bottom off the squash, and then cut the butternut squash in half length-ways; this will require you to use a sharp knife, so go
slowly and be careful. Scoop out the seeds and the ‘stringy bits’ inside.
Drizzle olive oil and agave nectar (a fantastic vegan substitute to honey) over the butternut squash and season with sea salt and coarse black pepper, before putting the butternut squash halves into the oven,
on a baking tray lined with tin foil.
Leave the butternut squash in the oven for about 30 minutes in total, turning over after 15 minutes. The butternut squash should be soft; the outside should be sticky and browned from the agave nectar.
Whilst waiting for the squash to cool down get a very large pan and fry off the red onions and garlic in olive oil. You want the onions to look slightly translucent but you don’t want the garlic to burn, once the ingredients in the pan look ready, add a tablespoon of ground cumin.
Now the butternut squash should have cooled slightly, cut both halves into large cubes add them to the pan of cumin, garlic and onion; mix.
Boil roughly 150 ml of water and add it to the pan, add the
leaves of about 5 sprigs of thyme to the pan, as well as about 5 sprigs of
rosemary leaves. Tip: a great thing to do with the rosemary leaves,
particularly for this dish, is to cut them in half with kitchen scissors as
this will release more flavour and make the leaves easier to blend.
The butternut squash should break down in the pan and your mix should thicken
up. Season liberally with salt and pepper.
Let your soup cool down, once cooled, put your soup in a blender until it’s of soup consistency, just
add more water if the soup gets too thick. If you don’t own a blender, an
electric whisk will do.
Put your soup back in the pan, heat up, and enjoy! You can
add a swirl of agave nectar and a sprig of rosemary to garnish your soup if you