This is one of my favourite soups to make. There’s no better feeling than returning from work and curling up with a bowl of comfort.
- 1/2 pumpkin
- 300 grams of butternut squash
- 1/2 fennel bulb
- 1 onion
- 2 garlic cloves
- 750ml chicken or vegetable stock
- 1 cup of non-fat milk
- Olive oil
- Salt and pepper
Peel and chop your pumpkin and squash into small cubes.
Lay out the cubes in a roasting tray, drizzle in olive oil and sprinkle with salt. Add the two garlic cloves (skins still on) and give it a good stir. Roast for about 30 minutes until soft.
Take the roasted pumpkin and squash out of the oven. Squeeze the garlic cloves out of their skins and add them to the pot. Let it simmer for about 10 minutes and then blend.