27 lines
1.1 KiB
Markdown
27 lines
1.1 KiB
Markdown
# Roast Squash, Garlic and Pistachio Nut Soup
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### Ingredients
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* 1 pieces squash
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* 1 bulbs garlic, separated
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* 1 tablespoons fennel seeds
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* 1 tablespoons chilli flakes
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* 4 tablespoons olive or rapeseed oil
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* 500 milliliters water
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* Soya sauce
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* 1 handfuls pistachio nuts, shelled
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### Directions
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1 - Pre-heat the oven to 200 degrees C, GM6.
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2 - Remove seeds from squash then slice lengthways into 8 pieces. Place into a baking tray.
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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.
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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.
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5 - Blitz with a hand blender until smooth. Taste for seasoning and add a little soya sauce to taste.
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6 - In a dry pan, roast the pistachios until fragrant and coloured. Roughly chop.
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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.
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### Meta
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author: Book the Cook
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tags: Soups
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