Roasted butternut soup with garlic croutons

What’s better on a cold winter’s day than a warming soup made with hearty roasted veg, creamy topping and tasty garlic croutons? Make this recipe for your next lunch time pick me up, you wont be dissapointed.

Serves 6

Ingredients:

1 small butternut squash, cut into wedges, seeds removed

4 banana shallots, halved lengthways

1 garlic bulb, separated into unpeeled cloves

a few sprigs thyme

4 tbsp olive oil

1 litre vegetable stock

For the croutons:

2 tbsp olive oil

1 garlic clove, squashed

4 slices bread, cubed with crusts removed

Vegetarian topping – harissa and feta:

2 tbsp olive oil

2 tbsp rose harissa

100 g feta cheese

1 handful coriander leaves, chopped

Vegan topping – tahini sauce, fresh chilli + coriander:

1 garlic clove, crushed

½ lemon, juiced

4 tbsp tahini paste

2-3 tbsp cold water

1 long red chilli, thinly sliced

1 handful coriander leaves, chopped

Method:

1. Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2. Put the butternut, shallots, garlic and thyme in a large roasting tin. Drizzle with olive oil and toss until well coated, then season with salt and pepper.
3. Roast the vegetables for 45 minutes, or until tender and caramelised at the edges, turning occasionally.
4. Bring the vegetable stock to the boil in a large saucepan. When the vegetables are ready, remove the skin from the butternut and shallots, roughly chop the flesh and add it to the pan. Squeeze the roasted garlic cloves from their skins into the pan.
5. Simmer for 5 minutes, then blend until smooth in a liquidiser or with an immersion blender. Season to taste with salt and pepper before ladling into bowls.
6. To make the croutons, heat the oil in a frying pan and fry the garlic for a couple of minutes to flavour the oil. Remove from the pan, then add the bread cubes. Fry until golden brown and crisp on each side.
7. To make the vegetarian topping, stir the oil into the harissa and drizzle on top of the soup. Crumble over the feta and sprinkle with chopped coriander and croutons.
8. To make the vegan topping, whisk the garlic, lemon juice and tahini together, adding just enough cold water to make a pouring consistency. Drizzle the sauce on top of the soup and garnish with chilli, coriander and croutons.