AuthorMarika RosebergDifficultyBeginnerPre-heat oven to 220ºC/425ºC/gas 7. Halve the squashes, clean out the seeds. Place squashes and tomatoes on a baking tray, splash with olive oil, season to taste and roast for 45 Minutes or until squash is tender.
Heat olive oil in a stock pot and sauté onions until soft. Add rosemary leaves and sauté for another 2-3 Minutes.
Add tomatoes and simmer for 20 Minutes. Scoop out the squash flesh, add it to the pan, add chicken stock and simmer for another 20 Minutes.
Remove from the heat and blend until smooth. Season to taste.
Serve with parmesan shavings and some rosemary leaves.
Ingredients
Directions
Pre-heat oven to 220ºC/425ºC/gas 7. Halve the squashes, clean out the seeds. Place squashes and tomatoes on a baking tray, splash with olive oil, season to taste and roast for 45 Minutes or until squash is tender.
Heat olive oil in a stock pot and sauté onions until soft. Add rosemary leaves and sauté for another 2-3 Minutes.
Add tomatoes and simmer for 20 Minutes. Scoop out the squash flesh, add it to the pan, add chicken stock and simmer for another 20 Minutes.
Remove from the heat and blend until smooth. Season to taste.
Serve with parmesan shavings and some rosemary leaves.
