There’s an evening with a bit of a difference at ours tonight. A group of friends are coming round for some life drawing, which all materialised because the lovely class I used to enjoy at the Bonnington Centre has come to an end and Peter who used to organise it suggested this as an alternative. He kindly set to finding a model, I roped in some others and now pads and pencils are at the ready.
To sate the ‘artists’, I’ve decided to make a big pot of soup which is a great thing for this kind of evening where you can’t really be cooking – the soup can just slowly heat itself up while I draw (badly). So here’s the recipe made very much from odds and ends of veg that we had in the fridge – another great reason to make soup, it’s brilliant for using things up and you can always freeze it for another day.
To serve about 7 people:
1 butternut squash
1 bunch lemon thyme
2 tsps ground cumin
2 tsps sumac
2 cloves garlic
Preheat the oven to 180c. Roughly chop the squash and place in a roasting tray. Quarter the apples and remove the core, add them to the tray with the cumin and sumac. Toss through a bit of oil (to coat) and season with salt and pepper. Roast for about 45 minutes, until starting to turn golden and cooked through.
Meanwhile, slice the onion for about 10 minutes. Add chopped garlic, sliced carrot and chopped potatoes. Cook for a further 5 minutes. Cover with 1.7litres of water (or a good stock if you have one) and let bubble away for about 10-15 minutes, until the carrots and potatoes are tender. Add the squash and puree in a food processor. For a super smooth soup, pass through a sieve. Season and serve with a dollop of creme fraiche / cream and maybe some fresh thyme.