Roasted Garlic and Butternut Squash Soup with Tomato Salsa

(recipe from this cookbook)

 Serves 4-6

 Ingredients:

• 2 garlic bulbs, outer skin removed
• 5 tbsp olive oil
• a few fresh thyme springs
• 1 large butternut squash, halved and seeded
• 2 onions, chopped
• 1 tsp ground coriander
• 5 cups vegetables or chicken stock
• 2-3 tbsp chopped fresh oregano or marjoram
• salt and ground black pepper 

For the salsa:

• 4 large ripe tomatoes, halved and seeded
• 1 red bell pepper, halved and seeded 
• 1 large fresh chilli, halved and seeded
• 2-3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• pinch of caster sugar

Step One

 Preheat the oven to 220°C /425 °F / Gas 7. Place the garlic bulbs on a piece of foil and pour over half the olive oil. Add the thyme springs, then fol the foil around the garlic bulbs to enclose them completely . 

 Place the foil parcel on a baking sheet with the butternut squash and brush the squash with 1 tbsp of the remaining olive oil. Add the tomatoes, red pepper and fresh chili for the salsa.

Step Two

 Roast the vegetables for 25 minutes then remove the tomatoes, pepper and chili. Reduce the temperature to 190°C/ 375°F/ Gas 5 and cook the squash and garlic for 20-25 minutes more, or until the squash is tender.

Step Three

 Heat the remaining oil in a large, heavy-based pan and cook the onions and ground coriander gently for about 10 minutes, or until softened.

Step Four

 Skin the pepper and chili and process in a food processor or blender with the tomatoes and 2 tbsp olive oil. Stir in the vinegar and seasoning to taste, adding a pinch of caster sugar. Add the remaining oil if you think the salsa needs it.

Step Five

 Squeeze the roasted garlic out of it's papery skin into the onions and scoop the squash out of its skin, adding it to the pan. Add the stock, 1 tsp salt and plenty of black pepper. Bring to the boil and simmer for 10 minutes.

Step Six

 Stir in half the oregano or marjoram and cool the soup slightly then process it in a blender or food processor. Alternatively, press the soup through a fine sieve (strainer).

Step Seven

 Reheat the soup without allowing it to boil, then taste for seasoning before ladling it into warmed bowls. Top each with a spoonful of salsa and sprinkle over the remaining chopped oregano or marjoram. Serve immediately.

Poftă Bună!!!