butternut squash & carlin pea soup

VEGAN

“I love roasted squash soup but when you add a pot of aromatic peas with perks it adds extra layers of flavour, texture and protein. The peas have a distinctive nutty flavour and combine beautifully with the sweetness of the squash. I’ve topped the soup with fried cavolo nero and my new favourite ingredient – smoked quinoa from Hodmedod’s.”

SERVES: 4   PREP TIME: 15 MINS   COOKING TIME: 40 MINS

Ingredients

1 pot of aromatic peas with perks

1 butternut squash

2 tblsp oil

1 onion

1 tsp chipotle paste

1 litre veg stock

Garnish options:

50g smoked quinoa (cooked as per packet instructions)

Cavolo nero leaves, finely chopped and stir-fried in oil

Coriander leaves, toasted seeds, coconut yoghurt , chilli oil

Method

1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
2. Cut the butternut squash into chunks (leaving the skin on), coat with 1 tblsp oil and season with salt & pepper. Roast in the oven for 30 mins.
3. When the squash is cool enough to handle, remove the skin.
4. Heat the remaining oil in a large pan and add the onion. Saute gently for 5 mins. Add the chipotle paste, butternut squash and stock. Bring to the boil and simmer for 5 mins.
5. Blend the soup using a stick blender or in batches in a liquidiser.
6. Return to the pan and add the aromatic peas with perks. Bring to the boil again.
7. Ladle into bowls and garnish with your favourite toppings.