Ingredients
- Butternut squash, peeled, deseeded and diced into cubes 1.5kg
- Large onion, roughly chopped 1
- Large carrots, peeled and roughly chopped 2
- Red peppers, deseeded and roughly chopped 2
- Olive oil 8 tbsp
- Clear honey 2 tbsp
- Slices of white bread 4
- Dried mixed herbs 4 tbsp
- Fresh root ginger, peeled and roughly chopped 5cm
- Vegetable stock 2 litres
- Philadelphia Original 200g
Method
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- Preheat the oven to 180⁰C.
- Place the diced squash, chopped onion, carrots and peppers into a roasting tray and cover with 3tbsp of olive oil, making sure all the ingredients are generously coated.
- Drizzle over the honey and roast for 30 minutes until golden brown and caramelised.
- Tear the bread slices into small pieces over a roasting tray and drizzle with 3tbsp olive oil. Add the herbs and season to taste with salt and pepper.
- Bake in the pre-heated oven for 10 minutes.
- Heat the remaining 2tbsp olive oil over a medium heat in a heavy based saucepan of at least 4 litre capacity. Fry the ginger for 1-2 minutes then add the vegetable stock and bring to the boil.
- Add the roasted vegetables to the stock and blitz until smooth.
- Add the Philadelphia and continue to blitz until velvety and smooth.
- Season with salt and pepper and top with herbed croutons.
- Leave the carrot skin on for even more essential dietary fibre.
- Add more Philadelphia to enhance fortification.
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