This recipe links to the post ‘A Symphony of Soup’
AKA The one that you make once and then have to make in triple quantities forever more
- 1 butternut squash
- 2 sliced red onions or leeks
- 4 cloves garlic
- 1.5 litres organic vegetable or chicken stock
- 5-6 big fresh rosemary &/or thyme sprigs
- salt & pepper to taste
- coconut oil
Optional: a further 2 grated cloves of garlic
- Preheat the oven to 190ºC.
- Peel, de-seed and chop the squash into chunks. Place on a baking tray and drizzle with 1 tablespoon coconut oil, salt, pepper and arrange the herb sprigs. Peel 4 cloves of garlic a bash them with the palm of your hand or the side of a large knife to crush slightly. Toss everything together and roast for 40 minutes until the squash is tender. Stir a couple of times during this time to make sure it all cooks evenly.
- Melt 1/2 a tablespoon of coconut oil in a large saucepan over a low heat. Add the sliced onions/leeks and sweat on low until soft, about 10 minutes.
- Once the squash is cooked add it and the roasted garlic to the pan with the onions. Pull the herbs off the woodier stalks and add them as well. Cover with the stock and bring to a gentle simmer.
- Cook for 10 minutes until the squash is falling apart.
- Blend until smooth, add more ground black pepper to taste and stir through the fresh grated garlic if using.
- This soup is best when left to go cold to allow the garlic flavour to develop.