Roasted Squash and Leek Soup

1 squash
5 leeks – chop the white and light green parts very finely.
1 head garlic
4 tsp olive oil and some for brushing
2 tsp dried thyme or some sprigs fresh
500ml of Kallo organic stock (or 700ml if the soup ends up too thick) (non veggies can use Chicken broth if they really must)
Salt and pepper to taste.

  • Preheat oven to 200 degrees centigrade
  • Cut the squash in half, scoop out seeds and stringy bits, lightly brush with olive oil, place facedown on a baking tray
  • Take white papery bits of garlic head but don’t break the head up. Cover in foil and place on same baking tray.
  • Cook squash and garlic for 1 hour or until tender
  • Meanwhile, put 4 tsp olive oil in a large soup pot. Put in leeks and thyme. Fry until translucent – on a low/med heat for about 40 minutes. Discard the thyme sprigs after this point.
  • After garlic has cooked for an hour, allow it to cool for 1o minutes. Then cut the end off and squeeze out the roasted garlic for each clove. Discard the garlic skin
  • Remove the squash from the skin which should peel away easily. Careful as it will be hot. Mash the squash then add with garlic to the leeks
  • Pour in the stock (non veggies can use Chicken broth or stock instead)
  • Add salt and pepper to taste
  • Stir the mixture together
  • Bring to the boil, then simmer for about 10 minutes

Blend in a liquidiser, then serve with crusty bread or garlic bread.

Tip – when in liquidiser, allow steam to escape by removing the middle of the lid if you can. Also as I have a small one, I had to liquidise in batches

Tip2 – if the soup is too thick, add more stock.