Roast Squash and Garlic Soup

Name: Roast Squash and Garlic Soup
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves 4
Ingredients: 2 carrots, peeled; 2 onions olive oil, for drizzling; 2 bulbs of garlic, left whole; 1.3 l/45 fl oz/5½ cups vegetable stock, plus extra if needed; 1 medium-large butternut squash, peeled; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tsp dried chilli/hot pepper flakes; 1 tsp dried chilli/hot pepper flakes; 1½ tsp nigella seeds; 1½ tsp fennel seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Tuck into a bowlful of this hearty soup and you’ll be safe forever from vampires! Garlic is such a brilliant everyday ingredient that is known for it’s immune-strengthening, anti-inflammatory and anti-cancer properties. When roasted it takes on a rich, sweet, mellow flavour that blends so well with the roasted squash.

Ingredients

1 medium-large butternut squash, peeled
2 carrots, peeled
2 onions olive oil, for drizzling

Soup
Gluten-free
Vegan

Method

Heat the oven to 200°C/400°F/gas 6. Cut the squash, carrots and onions into chunky wedges. Put in a large roasting pan and drizzle with olive oil. Turn to coat everything in the oil and season with salt and pepper.

Wrap the garlic bulbs in separate pieces of foil. Put both the garlic and the roasting pan in the oven for about 45–50 minutes, turning the vegetables a couple of times durin