A healthier kind of soup with a hint of a kick
- 500g butternut squash
- 500g sweet potato
- 1 red onion
- 1 small garlic bulb
- 2 heaped tsp paprika
- 1 tsp mild curry powder
- 1 tbsp of Fussels Extra Virgin Rapeseed Oil (smoked or chilli varieties can also be used)
- Small bunch of thyme, rosemary and sage (all suitable for roasting)
- Salt and pepper
- 1 1/2 pints vegetable stock
- to serve... crème fraiche and chilli flakes
Preheat the oven to 200c/Gas 6
Wash then dice the butternut squash and sweet potato (peeling not necessary) and place in a large baking tray along with the chopped onion.
Slice the bulb of garlic into two and add to the baking tray, then sprinkle over the paprika, curry powder and rapeseed oil.
Add a handful of the roasting herbs (discard the stalks) and season well with salt and pepper. Mix all the vegetables together with a wooden spoon to ensure that everything is fully coated. Place in the oven and roast for 40 minutes or until the butternut squash and sweet potato are cooked through.
Remove from the oven and allow to cool slightly. Remove and discard the skin of the garlic bulb and then tip the ingredients into a blender. Add 1 pint of the stock to the blender and carefully blend until smooth. Add the remainder of the stock slowly until you achieve the desired consistency. Season to taste.
Serve with crème fraiche and for extra spice, a sprinkling of chilli flakes. Serve with our Fussels paprika and Pepper bread!