Roasted Squash and beet soup

Recipe:  Roasted Squash Soup

1 acorn squash, quartered and de-seeded

1 onion, peeled and cut into quarters

6 garlic cloves, left whole

4 small beets, peeled and quartered

Extra virgin olive oil

4 large sage leaves

4 sprigs thyme

salt and pepper

1/4 cup vermouth or white wine or water

2 cups chicken stock

dash of white wine vinegar

Place the squash, onion, garlic, beets and herbs on a baking dish. Pour over about 1/4 cup oil, coating everything, (including the herbs or they will burn quickly) and cook in a pre-heated oven 375oF for 1 hour.

Remove from the oven and discard the herbs. Place the roasted onions into a large saucepan, scrape out the flesh from the squash and add to the onions. Squeeze the garlic from its peel and add also. If the beets are soft enough, add these too. If not, boil in a little water until softer and then add. 

Place the pan on which the vegetables roasted over medium heat and pour in the vermouth. Scrape all the left over bits into the vermouth as it heats and then pour this along with the chicken stock into the vegetables.

Cook the soup for about 20 minutes on low heat and taste, season well and blend to a smooth consistency. Add the vinegar to wake up the flavours and give a nice fresh zing to the sweetness. Serve.