Another deliciously simple recipe from Chef Harriet's winter warmer collection. Enjoy....

Serves 4

  • 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 

Method :

  • 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. 

 

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This post was originally featured on Chef Harriet's blog: If you've got thyme.