Ingredients:
1 butternut squash. Peeled, seeds removed and diced.
1 onion. Peeled and sliced
3 dried bay leaves
1 reduced salt vegetable stock pot
2 carrots. Peeled and chopped into chunks
2 parsnips. Peeled and chopped into chunks
1 bulb of garlic. Remove papery outer layers but keep bulb in tact
Handful of fresh rosemary
1 tsp rapeseed oil
100ml half fat Creme Fraiche (optional) (use dairy free Oatly creme fraiche to make this dish vegan and dairy free)
Method:
Toss the diced butternut squash in the oil and rosemary, then spread over a baking tray. Place the garlic bulb in the middle of the tray and bake for 30 minutes at 200 degrees C.
Whilst the butternut squash is roasting, place the stock pot in a large saucepan with 1 litre of boiling water. Add the bay leaves, onion, parsnips and carrots to the pan and cover with a lid. Leave this to simmer until all of the veg is soft and can be broken with the back of a spoon. Once you’re happy with the texture of the vegetables, turn off the heat, remove the lid and leave the liquid to cool.
Tip: The carrots and parsnips can be added to the butternut squash and roasted instead of being added to the stock – your choice!
When the butternut squash is soft and slightly blackened round the edges, remove from the oven and leave to cool.
Once the stock and roasted vegetables have cooled to a safe temperature, remove the bay leaves from the pan and discard. Add the butternut squash and rosemary to the stock mix along with the deliciously soft insides of the garlic cloves.
Tip: Separate the roasted garlic cloves from the main bulb and press on the bottom of the clove using your fingers (or a knife on a chopping board) to push the flesh out of the skin.
Once everything is in the pan, use a hand blender to turn the mix into a smooth soup, adding additional water if the mix is too thick. Once you are happy with the consistency, season with black pepper and if you wish, add in some creme fraiche to give the soup a creamy boost!
Serve on its own or with a slice of toasted Sourdough. Enjoy!
Tip: This soup will last for about a week in the fridge or 3 months in the freezer, and can be reheated on the hob or in the microwave.