Silky Squash and Rosemary Soup

It’s April and it’s still freezing. Come on weather! Pull your socks up, and get a bit more spring-like – in the meantime, here’s another soup to warm the [figurative and vegetarian] cockles.

I not a big fan of butternut squashes, but since one arrived in this week’s veg box, it just had to feature in my soup choice. However, this  combination of squash with rosemary was capable of changing even my opinion on the humble squash. The resulting soup is silky, herby, punchy and (in my opinion) transforms squash into a wonder ingredient! Top with these rather addictive rosemary roasted salted pumpkin seeds and feel the warmth.

Silky Squash and Rosemary Soup (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

serves 4

• 1 tbsp olive oil
• 1 onion, chopped
• 2 sticks of celery, peeled and chopped
• 2 carrots, peeled and chopped
• 2 sprigs of rosemary
• 1 butternut squash, peeled, seeded and chopped
• 750 ml vegetable stock
• salt and pepper

– Saute the onion, carrot and celery in the oil until softened but not browned

– Add the squash and rosemary and stir well.

– Pour in the stock and simmer for 15-20 minutes until the squash is cooked through.

– Remove the woody rosemary stalks and liquidize.

– Taste and adjust the seasoning.

– Serve scattered with rosemary roasted pumpkin seeds and sliced spring onions.

Rosemary Roasted Pumpkin Seeds (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

makes plenty!

• 1 cup pumpkin seeds
• 1 tsp finely chopped rosemary,
• 1/2 tsp salt (or less)
• 1 tbsp olive oil

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Toss together all the ingredients and scatter on a baking tray.

– Roast for 10-15 minutes, until starting to turn golden.

– Cool