Soup with bits and Bob's.

Ive made this Roasted Butternut Squash and Carrot Soup before and decided to treat my family on Boxing day to a bowl of the 'Good Stuff'. Ive blogged this recipe before but took a few snaps which I thought I would share with you.
For those of you who cannot be bothered to look back over the blog for the recipe its very simple. Peel your carrots and Butternut squash and dice quite chunky. Place in a oven tray and drizzle merrily from on high with some nice Olive Oil. Season well and the place in the oven set at about 200 degrees C and roast until nicely coloured and soft.
Meanwhile in a pan sweat off 1 large diced Onion and 2 chopped celery stalks in some Olive Oil and half a pack of butter which will slide around the bottom of your pan while it melts. When the onion and celery are soft add some crushed garlic about 2 large cloves should do it and cook until the aroma of frying garlic teases your senses.
Now add your roasted veg to the pan and cover with Vegetable stock. Bring to simmer and cook for about another 15 minutes. Then blend the contents of the pan with a stick blender and watch as a beautiful velvet liquid forms before your very eyes. Season and serve. If like me you like to add a few extras to the soup and make it into a meal then you can add some Chorizo, Parmesan croutons and some Chili Mascarpone cheese. If nothing else it will make difference from Turkey Curry.....Turkey and Chips......Turkey Sandwiches........Enjoy.

Chorizo

Mascarpone Cheese with fiery Chili.

Parmesan to make a little crisp with.

Parmesan Crisp

Expensive EXTRA VERGINE DI OLIVA ! not a CO-OP label in sight !

A few Cheesy Croutons.

Starting to look good !

Mascapone and Chili....soft then Boom in your Gob !