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Ingredients
Method
- 700g butternut squash chunks
- 2 red peppers, chopped
- 2 red onions, chopped
- 3 tbsp oil
- 3 garlic cloves
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1.2 litres veg stock
- 2 tbsp harissa paste
- 50ml double cream
- Preheat the oven to 180C. Put all the veggies on a baking tray and toss in the oil, coriander, cumin and some seasoning. Roast for 45 mins or until soft and caramelised.
- Tip everything into a saucepan and add the stock, harissa and cream. Simmer for a few mins and then blitz with a hand blender until smooth. Season again to taste, then serve with crusty bread.
1 hr
6 serving
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