The soup that is. The pot has come out of retirement as the temperatures have dropped and the stores and streets filled with pumpkins.
A butternut squash was the the star of this premiere soup. It was cut in half and roasted with 4 cloves of garlic for half an hour, enough to soften it up.
A smallish onion was chopped and fried in the pot with some olive oil until soft. Then went in a roughly chopped sweet potato, followed the butternut squash cut into squares with the skin removed, and a red pepper. After a few minutes of all of that cooking together, a litre of chicken stock and a chopped up pear were added, and it all simmered for about half an hour.
*Zap!* it all with the immersion blender, and here's what you get:
A smooth and savoury soup with a hint of sweetness, a perfect way to start off the season!