1.1 KiB
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