Butternut Squash and Rocket Soup
Course:
Dinner
Ingredients
Spice Mix
- 1⁄2 teaspoons Onion Powder
- 1⁄2 teaspoons Garlic Powder
- 1⁄2 teaspoons Mixed Herbs
- 1⁄2 teaspoons Chilli Powder (mild/medium)
- 1⁄4 teaspoons Salt
- 1⁄4 teaspoons Black Pepper
Soup
- Olive Oil
- 600 grams Butternut Squash
- 1 head Garlic (unpeeled)
- 1 Red Onion (quartered)
- 400 millilitres Vegetable Stock (boiling)
- 15 grams Rocket
- 50 grams Feta Cheese
- 20 grams Pecans (chopped)
Steps
- Preheat the oven to 200C fan.
- Combine the spice mix ingredients in a small bowl.
- Cut the butternut squash into chunks and add to a casserole dish.
- Add some olive oil over the butternut squash, then add in the spice mix. Use your hands to rub the spices into the squash. If you have extra spice mix save it for the blend step.
- Add the garlic to the dish (still unpeeled and whole).
- Roast for 30 minutes.
- Remove the casserole dish from the oven and add the onion around the squash, then return to the oven for 15 minutes, until the squash is soft and the onions are beginning to crisp.
- Squeeze the roasted garlic onto a plate, discarding the skin.
- Add the boiling water to a blender, followed by the butternut squash, squeezed-out garlic, rocket, feta, and most of the pecans (save the rest for topping). Blend until smooth. Add more water if required.
- Once blended, add the soup to a pot and bring to the boil.
- Top with remaining pecans, and serve with bread.