Name: Roasted Butternut and Leek Mini Soup Cups - Hearty Winter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 medium leek sliced thickly (roughly 5cm lengths); 1 medium red onion quartered; 1 1/2 cups of cubed butternut; 2 whole cloves of garlic; 2 Tablespoons of olive oil; 1 teaspoon mustard seeds; 1 teaspoon smoked paprika; 2 fresh sprigs of rosemary and thyme; ½ teaspoon red chilli flakes (to serve); Salt and black pepper to taste; 2 cups of chicken stock

Description

A delicious, easy roasted butternut and leek soup – perfectly warming and hearty and so cute served as an appetizer in mini soup cups!

Ingredients

Scale

1 medium leek sliced thickly (roughly 5cm lengths)
1 medium red onion quartered
1 1/2 cups of cubed butternut
2 whole cloves of garlic
2 Tablespoons of olive oil
1 teaspoon mustard seeds
1 teaspoon smoked paprika
2 fresh sprigs of rosemary and thyme
½ teaspoon red chilli flakes (to serve)
Salt and black pepper to taste
2 cups of chicken stock

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Instructions

Place all the ingredients (except the chicken stock) on a baking sheet in the oven for roughly 30-40 minutes on 220°C or 430°F to roast (turn veggies as needed for even roasting.)
Place the stock in a pot and bring to a simmer. Add roasted vegetables and simmer for a further 10 minutes. Blend with a stick blender, add more salt and pepper to taste (if needed).
Serve with warm, crusty bread.

Prep Time: 10 mins
Cook Time: 45 minutes

Keywords: Roasted Butternut and Leek Recipe