# Roast Squash, Garlic and Pistachio Nut Soup

### Ingredients
 * 1 pieces squash
 * 1 bulbs garlic, separated
 * 1 tablespoons fennel seeds
 * 1 tablespoons chilli flakes
 * 4 tablespoons olive or rapeseed oil
 * 500 milliliters water
 * Soya sauce
 * 1 handfuls pistachio nuts, shelled

### Directions

1 - Pre-heat the oven to 200 degrees C, GM6.
2 - Remove seeds  from squash then slice lengthways into 8 pieces. Place into a baking tray.
3 - Put the garlic cloves into the baking tray. Sprinkle in the fennel seeds and chilli and then the oil. Give it a good mix then place on a high shelf. Bake for 30-40 minutes until golden and fragrant.
4 - Remove the tray from the oven and allow to cool a little. Scrape the flesh from the skin into a pan and squeeze out the garlic from the cloves.
5 - Blitz with a hand blender until smooth. Taste for seasoning and add a little soya sauce to taste.
6 - In a dry pan, roast the pistachios until fragrant and coloured. Roughly chop.
7 - Serve the soup in bowls with a sprinkling of pistachios, a little more chilli flakes and some of the roasting oil from the baking tray.

### Meta
author: Book the Cook

tags: Soups