Roast Garlic and Squash Soup
- 2 whole garlic bulbs (outer skin removed)
- 5 tbsp olive oil
- A few fresh thyme sprigs
- 1 large butternut squash (halved and seeded)
- 2 onions, chopped
- 1 tsp ground coriander
- 1 litre of organic vegetable or chicken stock
- 2 tsp fresh oregano or marjoram (chopped)
- 1 tsp Celtic sea salt
- Preheat oven to 220 Celsius.
Place the garlic bulbs on a piece of foil and pour over 1/2 the olive oil. Add the thyme and fold foil around the garlic to enclose completely.
Place the foil on a baking tray with the butternut squash (brush the squash with 1tsp of the remaining olive oil).
Roast the squash and garlic for 25minutes, reduce the temperature to 190 Celsius and cook for a further 20-25mins (or until the squash is tender).
Heat the remaining oil in a large saucepan and cook onions and ground coriander gently, for about 10mins.
Squeeze the roast garlic out of its skin into the onions, then scoop the squash out of its skin and add to the onion & garlic mix.
Add the vegetable or chicken stock with 1/2 tsp of Celtic sea salt and plenty of black pepper. Bring to the boil and simmer for 10mins.
Stir in the oregano or marjoram and allow the soup to cool slightly and then process it (in batches if necessary).
Re-heat the soup if necessary to serve and sprinkle over the remaining herbs.
(Makes 6-8 servings so share with the family or freeze/ refrigerate leftovers)