Roasted Squash and Apple Soup
This roasted squash and apple soup is ‘soup-er’ tasty and is great as either a starter or for lunch the next day. It’s both vegan and gluten-free, but for those who aren’t vegan, add a swizzle of single cream at the end for decoration. Although it sounds like a weird combination, it is in fact delicious, and the hint of spice just makes it.
You will need: (Serves 6 Roasted Squash and Apple Soup)
- 1 Large Butternut Squash, chopped into chunks
- 3 Large Eating Apples, cored and quartered
- 1 Onion, peeled and quartered
- 5 Cloves of Garlic, peeled
- 2 Chillies, halved
- 1 tsp Cumin Powder
- A couple of sprigs of Rosemary
- 800ml of Gluten Free Vegetable Stock
- A small bunch of Coriander
- Olive Oil
First, preheat the oven to 200*C.
Place your squash, onions, chilli, and apples onto a large baking tray. Drizzle them with olive oil, sprinkle with a little cumin and place the rosemary onto the tray too. Grind lots of black pepper over and make sure the veg is all oiled and seasoned, before placing in the oven for 45mins.
Once roasted, place half of the veg into a blender with the crushed garlic and half of the veg stock and whizz until smooth. Place this into the pan and repeat with the other half of the veg and stock.
Gently bring the soup up to a simmer and serve warm with a sprinkle of coriander.