Skin and de-seed 1/2 a large or 1 small butternut squash then cut into large chunks. Peel enough potato to create 6 x 1” chunks. Chop 1 onion into large chunks.
2 un-peeled cloves of garlic.
Toss all the above in a little oil and roast at 200 Celsius for 45 – 60 minutes until cooked. Add to a large pan, along with 3 stock cubes of your choice, 1 large tablespoon tomato purée, 1/2 teaspoon each of ground cumin and chilli flakes (chilli is optional).
Pour over the vegetables, enough boiling water to just cover them.
Bring to the boil then simmer with a lid on for about 20 minutes. Add 1 tablespoon spicy mango chutney or plain if you prefer. Liquidize and adjust seasoning (probably pepper only as the stock cubes should give enough salt).
Serve with your home made Soda bread!
You make such lovely looking soup and bread! I love roasted vegetables.ReplyDelete
I have this butternut squash sitting in my fridge just waiting to be turned into soup. Have been looking for a recipe and yours looks yummy. ThanksReplyDelete
I've only made soda bread once and I loved it fresh and warm from the oven. It wasn't so nice by the next morning but don't know if that was because of my cooking or because it is a trait of soda bread!ReplyDelete
I wanted to thank you for awarding me a liebster award. I honestly can't remember if I said thank you already, because I am a bit all over the place with my posting and comments at the moment, but there is no harm in me saying it twice if I did! I am always thrilled to know that people like my blog. Many thanks.
Thanks Dan. Yes, soda bread is best eaten on the day it is made. However for soup, it will be okay for 2 days, after that we always toast it. It has a lovely nutty taste when toasted.ReplyDelete