Roasted vegetable soup..

Yes, another thick soup from my kitchen. This one is really simple, just several trays of vegetables, all baked/roasted, then puréed together..

This includes butternut squash, sweet potato, red onions and garlic. I chopped up the butternut squash, sweet potato and red onions, split a whole bulb of garlic into cloves, and roasted/baked them all separately on large trays. (I say baked because I didn’t put any oil with the butternut squash, I think it cooks well chopped into huge wedges and baked, whereas the other elements I drizzled with olive oil.)  Once cooked, I removed the skin from the butternut squash, left the skin on the sweet potatoes, squeezed the garlic out of their skins, and added them all and the onions and all of the oil and juices from the pans, to a large pot over a medium heat. 

I added some water and chilli flakes and started to mash it all together, then blended it with a stick blender. Done! 

I froze batches for my lovely man to take to work, and saved some for me, which I ate with Moroccan spiced homous stirred through it and topped with seeds and slivered almonds…

Yum!

 I’m bringing my soup along to this week’s Fiesta Friday, co hosted this week by the amazing Petra, and Antonia 🙂 

Happy weekend!