It’s the weekend, I’m up early and know we haven’t much free time this morning, so in order to get lunch ready for when we get back from the messages I bang this in the oven before coffee and my ablutions. This recipe is perfect for minimal effort, rough and ready chopping, bang in the oven, tip into a pan with stock made from bouillon. Then using a hand blender, puree within an inch of it’s life and you are good to go for when you need it.
Preheat the oven to 190°C (400°F/Gas 6), whilst you prepare the veg.
- 3-4 tbsp olive oil
- garlic cloves peeled
- 1 tsp of dried chilli flakes (optional)
- 1 tbsp bouillon
- butternut squash, peeled and roughly chopped 2 inch chunks
- 3 carrots, peeled and roughly chopped to similar size as the squash
- 2 onions, peeled and quartered
- In batches place the veg in a large bowl and drizzle some of the oil over. Just looking to coat the surfaces so use a spoon to turn the veg over. I find this a good way to use less oil before tipping into a large roasting tin
- Sprinkle over the chilli flakes (these are hot to the uninitiated so if you are making this for kids, go sparingly or none at all)
- Place the roasting tin in oven and roast 35-45 minutes or until the veg is nice and soft
- Transfer the roasted veg to a liquidiser or a large stock/soup pan if using a hand blender and then add the stock and process until smooth
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