Name: Roast butternut soup with Camembert
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 2 red pepper deseeded and halved; 800 g butternut cubed; 1 garlic whole bulb; 50 ml fresh chillies 573; 50 ml butter; 2 onions medium, chopped; 120 ml sherry dry; 1 l stock vegetable or chicken; 250 g streaky bacon chopped and grilled; until crisp; 1 camembert cheese wedges

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Ingredients (11)

2	red pepper — deseeded and halved
800 g	butternut — cubed
1	garlic — whole bulb
50 ml	fresh chillies — 573
50 ml	butter
2	onions — medium, chopped
120 ml	sherry — dry
1 l	stock — vegetable or chicken
250 g	streaky bacon — chopped and grilled
	until crisp
1	camembert cheese — wedges

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Method:

Place the red peppers and the butternut in a roasting pan. Slice the top off the garlic to expose the flesh, then add it to the pan. Drizzle all the vegetables with olive oil. Roast at 200°C for 20 to 30 minutes or until tender.

Remove from the oven and press the flesh out of the garlic skins, then discard the skins.

Heat the butter in a saucepan. Sauté the chopped onions until soft. Add the roast vegetables and sherry. Cover and simmer over a low heat for 15 minutes. Transfer the mixture to a food processor and blend until smooth.

Return the mixture to the saucepan and add the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Season to taste with salt and freshly ground black pepper.

To serve top each serving of soup with crisp bacon pieces and wedges of Camembert. Serve immediately.

Text and Image from Ideas magazine.

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