Roasting extra veg in the cooler months, particularly butternut squash, pumpkin or basically any root of choice can be the perfect side or later blitzed with a few on hand aromatics and a little stock for a comforting bowl of soup as lunch or a light dinner whenever you might need an emergency hit of warmth.
This might be my favourite. To turn your veg into a soup, simply follow these instructions to roast your squash. Once cool enough to touch, scoop out the warm flesh, and squeeze the cooked garlic cloves into a blender with a sautéed onion (optional) and 1-1.5 litres of vegetable or chicken stock. Blend until smooth.
You can flavour this with coconut milk, allow some spinach leaves to wilt in at the end, or add a dollop of creme fraiche. Croutons or brown rice will bulk this up for a complete meal, and I sometimes like to increase the amount of liquid and add a tin or jar of good cannellini beans for a really hearty winter warmer.
Have you made this dish?
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