Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Cook time: 60 min
Yield: 4 servings
Ingredients: 1 small butternut squash peeled and sliced into cubes; 2 pieces onions peeled, halved, and sliced into thirds; 4 pieces garlic cloves; 1.5 tsp chilli powder to taste; 2 sprigs fresh thyme leaves; 0 olive oil; 0 salt; 0 black pepper; 2 tbsp olive oil; 4 pieces garlic cloves sliced; 0 salt; 2 sprigs rosemary; 2 sprigs sage leaves; 2 sprigs thyme; 1 parmesan rind; 1.4 L vegetable or chicken stock; 1 lemon zest; 0.5 lemon juice; 2 tbsp sherry vinegar; 0 salt; 0 black pepper; 200 g short pasta; 6 leaves cavolo nero stems removed and sliced; 0 roasted vegetables from the oven; 0 to taste lemon juice; 100 ml double cream; 0.33 cup parmesan; 0 black pepper; 0 extra virgin olive oil for drizzling

A hearty and warming roasted vegetable soup perfect for chilly days, enriched with cavolo nero and short pasta.

By @lucysallysommer

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

1 small butternut squash peeled and sliced into cubes
2 pieces onions peeled, halved, and sliced into thirds
4 pieces garlic cloves
1.5 tsp chilli powder to taste
2 sprigs fresh thyme leaves
0 olive oil
0 salt
0 black pepper
2 tbsp olive oil
4 pieces garlic cloves sliced
0 salt
2 sprigs rosemary
2 sprigs sage leaves
2 sprigs thyme
1 parmesan rind
1.4 L vegetable or chicken stock
1 lemon zest
0.5 lemon juice
2 tbsp sherry vinegar
0 salt
0 black pepper
200 g short pasta
6 leaves cavolo nero stems removed and sliced
0 roasted vegetables from the oven
0 to taste lemon juice
100 ml double cream
0.33 cup parmesan
0 black pepper
0 extra virgin olive oil for drizzling

Instructions

Set the oven to 190C. Place butternut squash, onion, and garlic into a roasting tin and season with thyme, chili powder, salt, pepper. Drizzle with olive oil. Mix everything together and place in the middle of the oven until golden, approximately 18 minutes.
Place a dutch oven or deep saucepan on medium heat and drizzle with olive oil. Add sliced garlic followed by salt, rosemary, thyme, sage leaves, and parmesan rind. Let infuse for a couple of minutes but don’t let the garlic burn.
Pour in the stock, add lemon zest, lemon juice, sherry vinegar and season with salt and pepper. Return the lid and let this simmer gently for a couple of minutes.
Add the pasta and remove sprigs of thyme and rosemary at this point, but keep the sage leaves. Cook pasta until al dente.
When the pasta is al dente, add the cavolo nero and let cook for a couple of minutes.
Remove from heat and add roasted vegetables to soup. Squeeze in roasted garlic and season as needed, adding more lemon juice if desired.
Stir in double cream and parmesan. Serve instantly in bowls with parmesan, black pepper, and a drizzle of extra virgin olive oil.