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February 20, 2011

Golden root and squash soup

2 large onions, chopped
2 fat cloves garlic, sliced
1 medium sized celeriac, peeled and cut into bite sized chunks
2 large carrots, sliced thickly
3 medium potatoes, peeled and cut into bite sized chunks
2 large jerusalem artichokes, peeled and cut into bite sized chunks
I small pumpkin. or other squash.
Olive oil
2 litres vegetable stock
Salt, pepper and lemon juice to season

This is a fairly simple soup, but roasting the roots and squash gives it a lovely sweetness and depth of flavour you don't get from simply simmering until tender. This recipe makes quite a thick soup, which is perfect with some crusty walnut bread.

1. Fry onions and garlic slowly until soft. Set aside.
2. Heat some oil in a roasting tin, in the oven.
3. Put the remaining peeled and chopped root veggies into the hot fat, and roast at 180C until golden and soft.
4. Cut the pumpkin/squash into quarters and rub oil all over each one. Place in a dry roasting tin and cook for about 25 minutes in the oven, until soft and golden. Set aside.
5. When the root veg are cooked, take them out of the oven, remove from the oil and put into a large saucepan.
6. Scrape the flesh from the squash and add to the saucepan.
7. Mash roughly.
8. Add stock, onions and garlic.
9. Blend until smooth and thick.
10. Season to taste.
11. Reheat and serve.

Posted by glittrgirl at February 20, 2011 4:03 PM

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