Roasted Butternut Squash and a Loaf

Managed a bit of peace and quiet this morning, spent the time pottering and made a simple roasted soup alongside a white loaf this morning.

The soup doctored loosely from a Jamie Oliver recipe and allowed me to use the odds and ends (carrots, parsnip) from the previous shop and the odd apples that get left at the bottom of the bowl because they are bruised. The making of the soup sat perfectly with the timings of a Dan Lepard loaf.

The basic idea of the soup is that you roast and then blitz with the stock.

Squash
3 apples
Onion or leek
Other root veg (optional) I used 2 carrots and a parsnip
Garlic two cloves, skin removed and bashed
Chilli (optional) deseeded and finely chopped
Olive oil
1/4 teaspoon paprika
1/4 teaspoon coriander
1l of stock

Peel the squash and chop in half, remove the seeds, chop the squash into big chunks
Peel the root veg and chop into chunks
Roughly chop onion
Throw all these ingredients into a roasting tin
I peel, quarter and core the apples last so they don’t go brown, add to tin
Then add a couple lugs of oil over the mix, a good shake of the tin and put into a Pre heated over at 180c for 30-40 mins.

Once your veggies are nice and soft and the kitchen has the most amazing aroma, add the veggies to a pan that can take both the veggies and stock and waz with the hand blender. Bring to a simmer before serving.

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