At this tie of year, the garden is starting to come to life. By that, I mean the bits that I want - the herbs, the edible flowers, the pretty colours. Our garden has been going all winter and looking rather lovely, but then I do have the most marvellous gardener, who as I type is pottering away even now...
Ingredients. For 2
1 Butternut Squash. Peeled, deseeded and chopped into 3cm cubes
3 Good Sprigs of Rosemary
1tsp Ras al Hanout
1 Bunch of Spring Onions, sliced
2 Garlic Cloves, crushed
600ml Vegetable Stock
Olive Oil
Salt 7 Pepper
Method
1. Set the oven to 175 degrees. Arrange the prepared butternut squash on a baking tray with the rosemary and splosh over generous amounts of olive oil, salt and pepper and the ras al hanout. Roast for about 45 minutes, until tender and starting to colour. Give it a good shake a couple of times during cooking to get the flavours moving around
2. In a soup pan, heat a little olive oil and add the spring onions with the crushed garlic. Gently heat for a few minutes
3. Add the butternut squash to the pan but remove the rosemary stalks, add the leaves but you don't want any woody bits. Add the stock and heat through
4. Use your stick blender or food processor to blitz into smooth deliciousness. Check the seasoning and serve
5. Enjoy!
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