Soupe facile de courge butternut et de tomates

Ingrédients

• 1 1/2 pounds butternut squash
• 2 cloves garlic
• 2 tablespoons olive oil ((or a different oil))
• 1 medium to large onion (chopped (white, yellow or red))
• 1 tablespoon fresh ginger (grated or finely chopped)
• 1 teaspoon ground turmeric
• 1 teaspoon salt (or to taste)
• 14 ounces canned tomatoes ((1 can) crushed or whole)
• 2 cups vegetable broth ((stock) or chicken )
• black pepper (to taste)
• small pieces of crusty bread, an extra garlic clove and grated parmesan cheese (to make small toasts to top the soup)
• chopped fresh parsley, coriander or basil (to scatter over to serve)

Préparation

1. 1

   Pre-heat oven.: Pre-heat the oven to 400F/200C.

2. 2

   Roast butternut squash halves cut-size down with garlic underneath for 45 minutes then scoop out flesh.: Brush a baking sheet with oil, then place the butternut squash cut-side down on the sheet. Place a clove of garlic under the hollow of each half. Roast for 45 minutes or until the squash is tender. Then leave it to cool for a short while before scooping out the flesh and putting it to one side along with the roasted garlic (squeezed out of the skin).

3. 3

   Pan-fry onion, then stir through spices and seasonings.: Heat a drizzle of oil in a large skillet/saucepan or heavy-based pot. Pan-fry the chopped onion for a few minutes until it softens. Then add the ginger, turmeric and salt and stir for about a minute longer.

4. 4

   Add the rest of the soup ingredients and simmer for 20 minutes.: Add the scooped-out squash, garlic, tomatoes and stock/broth to the pan and stir together. Bring to the boil, then turn the heat down slightly and simmer for about 20 minutes.

5. 5

   Blend the soup.: Blend the soup either with a hand-held blender or in a food processor. If you like, thin out the soup with up to 1.5 more cups of broth/stock (or even water). Add black pepper and more salt to taste if you like.

6. 6

   Prepare the parmesan toasts, then top soup with them and fresh herbs, if you like.: Meanwhile, prepare your parmesan toasts, if making. Rub half a clove of garlic over the bread, drizzle with oil, top with plenty of parmesan cheese. Then broil/grill for a few minutes or until bubbling and browned. Serve the soup with the toasts and chopped fresh herbs scattered on top (if you like).