500g butternut squash
400g sweet potato
1 large white onion
1 bulb of garlic
1 litre vegetable stock
5 stems of fresh thyme
1tsp dried thyme
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground fennel
1/2 tsp smoked paprika
1.2 tsp dried sage
1/2 tsp dried onion powder
(savoury granola, optional)
2tsp dried sage
1/4tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1tsp onion powder
1/2 tsp garlic salt
50g rolled oats
4tbs olive oil
2 tbs honey
1/2 tsp salt
Pre-heat the oven to 190*c.
Wash and peel the carrots, butternut squash and sweet potato.
Cut into a medium sized dice along with the onion.
Bring a saucepan to medium heat and add the onion and carrot.
Fill the saucepan with vegetable stock and leave to boil.
On a baking tray spread out the sweet potato and butternut squash.
Drizzle over olive oil and season with salt, pepper, dried thyme, ginger, cumin, fennel, paprika, onion powder and sage.
Cut the bulb of garlic in half horizontally.
Drizzle with olive oil, sprinkle with a pinch of salt and wrap aluminium foil around the garlic.
Place the wrapped garlic on the baking tray alongside the butternut squash and sweet potato, then place in the oven for 25 - 30 minutes.
Wash and add the fresh thyme to carrots and onions then continue to simmer, topping up with more vegetable stock or boiled water if it begins to reduce too much.
Once the sweet potato and butternut squash have finished roasting, check all the vegetables are soft in the middle with a fork.
Remove the thyme stems and add 3/4 of the roast vegetables into the saucepan.
Unwrap the aluminium foil from the garlic (be careful as it will be hot).
Remove the garlic cloves from the bulb and add into the saucepan.
Using a stick blender, carefully blend the soup until smooth (remember as it's hot to put the stick blender fully under the soup before turning it on so it doesn't splash).
Place back on the stove until it comes to a simmer taste for seasoning adding more salt and pepper if needed.
Ladle the soup into a bowl.
Top the soup with some of the remaining roasted butternut squash, sweet potato and a couple tablespoons of the savoury granola.
Method (savoury granola):
In a food processor blend the nuts until they are coarsely ground.
In a frying pan add all granola ingredients.
Turn the pan to medium heat and toast while continuously mixing until they are evenly toasted and golden.
transfer onto a baking tray to cool down then use on your soup and other dishes of your choice.