It is a delicious - and again easy to make - autumn soups. The beauty is in the colour and not to mention in the taste...
Preparation time: 10 minutes
Cooking time: 30 + 20 minutes.
1 small butternut squash
1 small or half pumpkin
1 red pepper/orange cur into small pieces
2 medium potatoes cut into small pieces
500ml of vegetable stock
2 tbsp tomato puree
1 handful parsley and thyme
3/4 sage leaves
2 bay leaves
2/3 sprigs rosemary
1 tsp turmeric
1tsp ginger (or a small piece grated)
A splah of dry white wine.
Cut the pepper into half and the squash and pumpkin into quarters. Put on some baking paper in the oven at 180 degreesC for 20-30 minutes.
Let it cool and then peel off all the skins.
Add some oil in pan and fry the leeks for a few minutes. Add some dry white wine and let evaporate.
Cut the pepper and the pumpkin into small pieces and transfer them into the pan.
Add the potatoes, the bay leaves and all the herbs finely chopped together (parsley, thyme, sage and the rosemary). Add the turmeric, the ginger, the tomato puree and season.
Stir for a few minutes then add the stock; let it simmer then turn down the heat and cook for 20 to 30 minutes. The more it is cooked the better it is going to taste.
Once ready try, and adjust seasoning. Let it cool for a little while and then blend inside the saucepan.
I like it a bit more dense but if you prefer a more liquid soup add some water to reach the desidered consistency.
Serve warm with any bread of your choice.
Serve with a dash Balsamic vinegar on top and a sprinkle of Sesame seeds.