Monday, 24 June 2013

The warmer: Roasted pepper & butternut squash soup

London has been experiencing some dodgy ass weather once again. Is it hot?, is it cold? why is there rain, wind and weak sun assaulting my senses? Is this hayfever or a light "summer" sniffle I am experiencing?
 I dunno anymore. What I do know is that I have been craving roasted squash soup, with lashings of garlic and other beautiful accompaniments.

Squash, Red peppers, Garlic, Carrot and Spanish onions
1 medium sized Squash
4 full bulbs of garlic
5 medium sized carrots
1 long bell pepper
2 medium sized onion
salt and pepper to taste
2.5 tablespoons of olive oil over the the veg 
roast 45 mins

Greek Yogurt and Dried chives added
Part 2:
Remove the skin of the now softened squash and roasted garlic. Cut carrots and squash into small chunks and blitz all roasted veggies in a blender with 1 cup of water.

Whilst blitzing, get a large pot that can hold the soup and some olive oil and add chopped spring onions and fried mushrooms cook down and add soup mixture. I seasoned with lots of chilli to balance the sweetness, black pepper and season all. My Focaccia recipe can be followed here.

Enjoy trying it out!

Homemade roasted squash and veg soup and homemade foccacia
Homemade chive, basil and time focaccia bread

Stephanie aka Wednesdays Girl

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