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Roast squash, chilli and coriander soup

Roast squash, chilli and coriander soup

Yields 6 Servings
occasions
Lunch
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Roast squash, chilli and coriander soup

INGREDIENTS

Ingredients checklist for soup

Ingredients checklist to serve

DIRECTIONS

Ingredients checklist for soup

1
Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.
2
Remove from the oven, and if any of the onion strands are particularly dark, discard these.
3
Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.
4
Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.

Ingredients checklist to serve

This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.

 

HIGH IN VIT A | SOURCE OF VIT C

Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g

Ingredients checklist for soup

Ingredients checklist to serve

Instructions

1
Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.
2
Remove from the oven, and if any of the onion strands are particularly dark, discard these.
3
Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.
4
Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.
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