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 Butternut Squash Roasted, Tomato and Garlic Soup
Ingredients:

Butternut squash
Onion, red or White
Tomatoes
2 cloves Garlic
Chilli flakes (optional)
Chicken or veg stock
Salt and pepper.

Method:

Pre heat oven to 180 deg c
Cut the squash in half long ways, scoop out the seeds and place on a roasting tray cut side down.
Peel the onion, cut into wedges and add to the baking tray.
Drizzle both with olive oil.
Put in the oven for about 30 mins.
Remove from the oven and add the tomatoes to the baking tray and the garlic, and roast for about a further 15 mins.

Remove from the oven and leave the veg to cool a bit.
Once cool enough to handle, the skin of the squash and tomatoes will just come away, and the garlic can be squeezed out its skin.

Add all the veg to a sauce pan and add
chilli flakes to taste, add enough stock to cover the veg.
Bring to the boil, then blend the mixture until smooth.
Add more stock or water if you want the soup a bit thinner.
Season to taste, and serve.

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