Superfood - March-April 2017

SUPERFOOD 89

TOM’S DAILY PLAN

ALL PHOTOGR APHS: DAN JONES

Roasted Squash Soup

INGREDIENTS

• 1 tbsp olive oil


• 400g (14oz) butternut squash, unpeeled
  and cut into chunks


• 1 red onion, chopped


• 2 garlic cloves, unpeeled


• 1 celery stick, roughly chopped


• 1 carrot, roughly chopped


• 2 sprigs of thyme


• 1 tsp smoked paprika


• 4 slices of pancetta


• 600ml (2½ cups) hot vegetable stock


• pinch of salt and freshly ground black pepper

SERVES: 4

1. Preheat the oven to 200°C (180°C fan),

400°F, Gas Mark 6. Put the oil, squash, onion,

garlic, celery and carrot in a bowl with the thyme

and paprika. Season well and toss everything

together. Pour a couple of millimetres of water

into a small roasting tin that’s large enough to

hold the vegetables snugly and in an even layer.

Spoon the vegetables into the tin and roast

them for 30 minutes or until tender.

2. Ten minutes before the end of the cooking
   time, lay the pancetta slices on a piece of baking
   paper and put them on a baking tray. Pop this
   into the oven on a shelf below the vegetables
   and the pancetta should crisp up nicely.


3. When the vegetables are tender, turn off
   the oven (leave the pancetta in there to keep

warm). Tip the vegetables into a food processor.

Squeeze the soft ened garlic out of its skin into

the processor, then pull the leaves from the

thyme sprigs and add those to the processor

too.

4. Add half the stock and whizz until smooth.
   Tip everything into a pan and add the remaining
   stock, then bring the soup to a simmer to heat
   through.


5. Ladle the soup into bowls and top each
   with some crispy pancetta. Season to taste
   and serve.
   PER SERVING (WITHOUT PANCETTA) 114kcals, 3g protein,
   5g fat (1g saturates), 13g carbs, 4g fi bre, 9g sugar,
   1.2g sodium

SF9_P88-90 Tom Daley SHSD.indd 89 06/02/2017 10:45