There is something special about coming to a hot bowl of homemade soup on cold winter day, it so relaxing! January can be tough month, christmas is over, most people have to make the wages stretch further that bit more. Soup is so hand in this regards, so have pretty much use whatever is on offer. If you new year resolution was to be a bit healthier than soup is great, as the one from shops then to have lots of salt.
This soup has a bit of Indian twist, as I have added some ground Cumin, Cinnamon, and nutmeg which really comments the tomato and gave it a bit of robust flavour. Onto the delicious soup!
Ingredients-Serves 4-6 people
- Butternut squash
- 1 Roasted Red Pepper
- 12 Large Vine Tomatoes
- 1 Large Onion
- 1 Bay Leaf
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1 teaspoon of Ground Cumin
- 1 tablespoon of olive oil
- 2 liter of vegetable stock.
- First thing is to remove the skins of the tomatoes. Make a x or cross in the bottom of the tomatoes with a knife. Boil some water in pot, and add the tomato and bleach for two minutes, than remove and add to ice cold water (to stop them cooking).
- The skin should easy come away from the x/cross shape. If not blanch for another minute, put on ice and try again. One all of the skins have been removes, cut tomatoes into quarters.
- Chop the onion, and roasted red peppers.
- Chop the squash into bit size pieces ( they will cook quicker this way).
- Add oil to large pot and onion and squash to a large pot and cook for 10 minutes.
- Add the tomatoes and roasted red peppers and cook further 5 minutes.
- Add the stock, bay leaf, spices and simmer for 30 minutes.
- The next step is to blend your soup, either with a handheld device or blender/liquider I have here (in batches).
- Season to taste with salt and pepper. Serve and enjoy with an optional dollop of double cream! Once the soup has cooled it can be frozen using either using bag or plastic container but be sure to leave at least half an inch of extra space in the container to allow the liquid to expand as it freezes. If you use bags, squeeze out as much air as possible, but don’t overfill the bags. Remember to leave a bit of expansion space and remember to prevent freezer burn, press a piece of plastic wrap directly onto the surface of the soup before you put the cover on the container.