Spicy Butternut Squash Soup and Rosemary Foccacia

I am a massive lover of soup. I will try to make soup out of just about anything and often use it as a way to use leftover vegetables. I love all kinds of squash so this one was one that I actually planned. I like the sweetness of squash roasted in balsamic to give it that sweet and sour taste.

So that's how I come up with this. For this soup I used  just butternut squash as there were no other varieties available when I went shopping. I chopped up the squash skin still on, and threw in a roasting tin with some salt, pepper, cumin, olive oil fry light and covered with a splash of balsamic.I roasted for about 40 minutes until it caramelised a little and the squash was soft. 
Whilst waiting for the squash to roast I sweated off onion, garlic and carrot then added about a pint of vegetable stock, salt and pepper and simmered until soft. When the squash has cooled peel and add to onion and carrot. Bring back to the boil and check seasoning. 

I chose to liquidize mine as I like a smooth soup and find it comforting on these colder days.


I served with Rosemary foccacia that I made using the wonderful Jen's no knead bread. I added some rosemary to the dough and sprayed a flat tin with olive oil fry light. Tried to dimple it a little but as you can see it's not the prettiest of breads. My only advice would be when adding rosemary less is more!!