|Riley, my pup, in the snow|
Ingredients - makes a big pot of soup -
About 4 small red onions, take the outer layer off and chop them in half
1 butternut squash, unpeeled, chop into about 1 inch cubes
500g sweet potatoes, unpeeled, chop into cubes
Garlic Oil to coat
A good shake of cumin
and a good shake of chilli powder
Black pepper to season
1.5 litres of vegetable stock (I used 2 pots of vegetable stock reduction made up with water)
1.Put the veg into a roasting tin and coat with olive oil before sprinkling on the spices.
2. Cook in a hot oven (about 180-200c) for about an hour (until all tender and just starting to blacken)
3. Then let them cool while making up the stock. Then put the vegetables in a big saucepan and add the stock a little at a time while whizzing up with a blender (I stupidly poured it all in at once and it could have done with being a tiny bit thicker).
4. Then either serve straight away or it will keep in the fridge for a while!
I'm going to serve mine with some brown bread, I might even make some if I'm feeling virtuous ;)