Roasted Butternut Squash Soup with Coriander Oil

Ready in:
 30 to 60 mins

  • 1 medium butternut squash, approx 750g, peeled
  • 3 tbsp Filippo Berio Olive Oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 large garlic clove, crushed
  • 1 medium red chilli, seeded and chopped
  • 1 tsp finely chopped fresh ginger
  • 350g potatoes, peeled and diced
  • 1.2lt vegan vegetable stock
For the Coriander Oil
  • small bunch coriander, stalks trimmed
  • 90ml (6 tbsp) Fillipo Berio extra virgin olive oil
  • 1

    Pre-heat the oven to 200C/400F/Gas 6. Peel the butternut squash, cut in half, discard the seeds and stringy bits then chop into large chunks. Place on a roasting tray and drizzle with 1 tbsp of the oil. Cook in the oven for 30 minutes until tender.

  • 2

    Meanwhile, heat the remaining 2 tbsp of oil in a large pan, add the onion and carrot and cook gently for five minutes. Stir in the garlic, chilli and ginger and cook for five minutes more, stirring.

  • 3

    Add the potatoes and stock, bring to simmer, cover the pan and cook for 15 minutes.

  • 4

    Put coriander leaves into a food processor or blender, add the oil and blend until finely chopped. Scoop out into a bowl and wash the appliance.

  • 5

    Add roasted squash to the pan and simmer gently for 10 minutes. Allow to cool slightly before puréeing the soup in batches. Season to taste.

  • 6

    Serve the soup in warm bowls then drizzle the coriander oil over each serving.

Roasted Butternut Squash Soup with Coriander Oil was taken from COOK VEGETARIAN

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