A deliciously rich and flavoursome soup, perfect for cold weather.
1Butternut squash, peeled and chopped
1Cauliflower, washed and chopped
2Celery sticks, chopped
2Garlic cloves, minced
3-4 cups (750ml-1litre)Chicken stock**Homemade or without additives
1 tablespoon plus extra for garnishFresh parsley
6 tablespoonsExtra virgin olive oil
Preheat the oven to 180°C Fan, 200°C Electric, 350°F or gas mark 4.
Place the chopped butternut squash and cauliflower in an oven proof dish and toss with 3 tablespoons of olive oil and season with sea salt and black pepper.
Roast for 30 minutes.
While the butternut squash is roasting, sauté the chopped celery, onion, carrot and minced garlic with the remaining 3 tablespoons of olive oil on a low heat. Stir frequently and cook until the vegetables are soft and translucent.
Next, add the roasted vegetables and fresh parsley. Add 3 cups (750 ml) chicken stock first then add more if needed until you have just enough to cover the vegetables. Season with a little sea salt and black pepper.
Bring the mixture to the boil, then turn down and simmer for 20 minutes. Blend the mixture in a blender until you achieve desired consistency. Enjoy!