If you are as obsessed with Halloween as me, you’ll love incorporating the holiday in to everything you cook as well…! Up next is a recipe on mini carved pumpkin faced ….!
To celebrate the event perfectly, try this warming seasonal soup with a “spooky” twist..!
Ingredients (makes enough for about 8):
- 2 Small Butternut Squash, peeled and deseeded
- 4 Sweet Potatoes
- 2 Red Onions
- 4 Garlic Cloves
- 1 Red Chilli
- Vegetable stock (the nicer the better)
- 1 pot of Double Cream for Decoration
- Extra Virgin Olive Oil
- Fresh Rosemary
- Sea Salt and Pepper
Heat oven to about 180’C.
Peel and chop up the Sweet Potatoes and the Butternut Squash. Add to a large roasting tray with lots of Olive Oil, 4 large pinches of Cinnamon, a generous amount of Dried Rosemary, Salt and Pepper, and then roast for about 40 minutes.
Meanwhile, chop and fry the Onions, Garlic and Chilli in a saucepan. Once they are soft, add your stock, about 4 cups worth and mix all together. Bring to the boil for about 10 minutes. Add more Cinnamon, Nutmeg and Rosemary here. Lots of Salt and Pepper to taste.
Once the Squash is out of the oven, put it in the blender and whizz until it is smooth. Mix it all in with the stock and whizz again.
Heat it up again in a big pan before you serve and do delicious drizzling of Double Cream in a Halloween Cob Web pattern…! Or just a pretty drizzle if you’re not as Halloween obsessed…