1 small butternut, peeled, de-seeded and cut into chunks
3 large tomatoes, cut in half
1 onion (red or white), peeled and cut into chunks
1 garlic clove, peeled and chopped finely
1 tablespoon rapeseed oil
Pinch of caster sugar
1/2 cap of white wine vinegar
1 tsp bouillon
1 bay leaf
2 sprigs rosemary
Maldon sea salt and black pepper
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Heat the oven to 180. Place the butternut, onion and tomatoes in a roasting tray, drizzle with oil and add the rosemary and bay. Season well with salt and pepper. Finally, add the chopped garlic on top of the tomatoes, drizzle over the half cap of white wine vinegar and sprinkle with sugar.
Place in the oven and roast for 25 minutes, or until the butternut is soft and the tomatoes start taking on colour.
Once cooked, transfer the vegetables from the roasting tray to a saucepan, and swirl/scrape out the caramlised juices – these will add lots of flavour. Cover with water and add top up by a third. Add the bouillon. Bring to the boil and simmer gently for 5 minutes, to let the flavours infuse.
Take off the heat and puree with a hand-blender until smooth. Taste for seasoning and add a little more water if it is too thick. Serve with a few slices of the gluten-free loaf or garlic ciabatta.
I started tentatively with homemade tomato, apple and celery and have slowly been branching out and trying new vegetables that they wouldn’t normally eat. You can totally freestyle with flavours here if you find your cupboards are bare which I regularly do!”