This soup is so simple but packs a flavour punch, along with providing a hit of beta carotene which is beneficial for skin, immunity and eye health. It's warming and satisfying and what's more, freezes well. I like to make a big batch (doubling the recipe) and freeze it in individual portions, so that I have it to hand for a quick yet nourishing lunch or light dinner when required.
Three great health benefits: boosts immunity, beneficial for digestive health, promotes healthy skin
Serves 2
Ingredients:
1 butternut squash, peeled and chopped into bitesized pieces (mine weighed 500g)
4 carrots, chopped into "coins" (mine weighed 380g)
1 tbsp olive oil, plus extra for roasting
1 red onion, roughly chopped
500ml vegetable stock
2 tbsp rose harissa paste
200ml water
Sea salt and black pepper
Method:
1) Preheat oven to 190 degrees C.
2) Place the butternut squash and carrot into a roasting tin, season with salt & pepper and drizzle with olive oil, ensuring that all of the pieces are evenly coated. Roast for 35-40 minutes.
3) Warm 1 tbsp of the olive oil in a large saucepan over a medium heat on the hob. Lightly fry the red onion for a few minutes, until softened.
4) Add the roasted vegetables along with any remaining oil from the roasting tin, as well as the vegetable stock, harissa and water. Stir together and simmer for 15 minutes.
5) Place in a blender and blend until smooth, adding more water if required so that the soup is of your desired consistency. Reheat to serve.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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