Another deliciously simple recipe from Chef Harriet's winter warmer collection. Enjoy....
2 carrots, finely diced.
1 onion , finely diced
1 medium butternut squash, peeled and chopped into cubes
1 red chilli / scotch bonnet
1 tablespoon olive oil
1 teaspoon vegan butter
2 garlic cloves, finely chopped
1.5L vegetable stock
Roast the squash on a baking tray at 180^C for 20-30 mins . Season with olive oil, salt and pepper.
Sauté the onion, carrots and chilli’s with the garlic in oil.
Add in vegetable stock and simmer for 5-10 mins,
Add in the roasted butternut squash, then blend using a food processor until desired thickness.
To make it richer add in a dairy free milk alternative and a bit of vegan butter
Garnish with oat cream and black pepper with parsley.
This post was originally featured on Chef Harriet's blog: If you've got thyme.