We have returned to England, and I couldn’t be happier. After living in Nice for 5 months, it was the right time to come back home.
I love this time of year, the nights are drawing in and the autumn leaves of red and gold are falling from the trees. It is the time of year for cozy nights and comfort food. There’s nothing quite like the comfort of warming yourself with a big bowl of chunky soup. I have been meaning to practice this recipe for a while, but I was unable to as I did not have an oven. So for the first time in months I have been able to roast and bake lots of delicious food.
Autumn would not be Autumn without butternut squash. The vibrant orange flesh immediately brings a smile to my face. What better way to enjoy this Autumnal vegetable than to roast it and combine it with harmonious flavours in a soup.
- 1 large butternut squash
- 400g tin of chickpeas
- 400g tin of chopped tomatoes
- 1l vegetable stock
- 2 tbs olive oil
- 1/2 tbs tomato puree
- 1 tsp chilli flakes
- 2 tsp coriander seeds
Preheat the oven to 180˚C. Peel the butternut squash and chop into small chunks. Place in a large roasting tin with the spices, olive oil, salt and pepper. Make sure you do not overfill the roasting tin if necessary divide the mixture into two separate roasting tins. Roast the butternut squash for 40 minutes, turning it over halfway through cooking.
Using a potato masher, mash the roasted butternut squash into a thick paste. In a large saucepan combine the mashed butternut squash with the tinned tomatoes, chickpeas, vegetable stock and tomato puree. Simmer on a low heat for 30 minutes. Taste for seasoning, then serve with a few rocket leaves.
Autumn in a bowl.