Recently Richard and I had dinner in a wonderfully romantic & fab little restaurant. I had the most amazing soup and knew that I needed to recreate it in my own kitchen. The flavours of rosemary and butternut squash marry together so perfectly and if you’ve never tried these flavours together before you are going to be blown away. Conveniently this can be made up to 24 hours before and kept in the fridge, then just heated gently before serving.
400g prepared Carrots
300g prepared Butternut squash
100g peeled and diced potato
2 red onions peeled and quartered
4-5 stems of rosemary
2 cloves of garlic
salt & black pepper
2 stock pots (I prefer chicken but vegetable works too)
750g Boiling water
20g pumpkin seeds
Tumble the veggies, garlic and rosemary into a large roasting tray and coat in some olive oil, roast in a hot oven until tender and starting to crisp about 35-45 mins. Pour Into your largest saucepan, removing the rosemary stems. Cover with water and then dissolve the 2 stock pots in a little water and add to the pan, bring to the boil, blend with a handheld blender, season to taste. I serve mine with toasted pumpkin seeds and a drizzle of good olive oil.
* If you have a Nutribullet you can cool the roasted veggies then pop in the NB with the stock pots & cold water including the rosemary leaves, blend then pop back into the pan to reheat.
*To make this into a carrot and thyme soup, substitute the butternut squash for all carrots and the the rosemary for thyme.