Читать книгу Tom’s Daily Plan: Over 80 fuss-free recipes for a happier, healthier you. All day, every day. - Tom Daley - Страница 30

ROASTED SQUASH SOUP

MAKES 4 SERVINGS

114 CALORIES PER SERVING

This hearty soup is simple to make (you don’t even need to peel the squash) and makes great comfort food on a cold day. And what’s more, you can use any veg you have that might be a bit past its best and the soup will still taste great!

1 tbsp olive oil

400g butternut squash, unpeeled and cut into chunks

1 red onion, chopped

2 garlic cloves, unpeeled

1 celery stick, roughly chopped

1 carrot, roughly chopped

2 sprigs of thyme

1 tsp smoked paprika

4 slices of pancetta

600ml hot vegetable stock

salt and freshly ground black pepper

1 Preheat the oven to 200°C/180°C Fan/Gas 6. Put the oil, squash, onion, garlic, celery and carrot in a bowl with the thyme and paprika. Season well and toss everything together. Pour a couple of millimetres of water into a small roasting tin that’s large enough to hold the vegetables snugly and in an even layer. Spoon the veg into the tin and roast them for 30 minutes or until tender.

2 Ten minutes before the end of the cooking time, lay the pancetta slices on a piece of baking paper and put them on a baking tray. Pop this into the oven on a shelf below the vegetables and the pancetta should crisp up nicely.

3 When the vegetables are tender, turn off the oven (leave the pancetta in there to keep warm). Tip the vegetables into a food processor. Squeeze the softened garlic out of its skin into the processor, then pull the leaves from the thyme sprigs and add those to the processor too.

4 Add half the stock and whizz until smooth. Tip everything into a pan and add the remaining stock, then bring the soup to a simmer to heat through.

5 Ladle the soup into bowls and top each with some crispy pancetta. Season to taste and serve.