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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1 34 lbs butternut squash or 1 34 lbs pumpkin, peeled, deseeded and cubed
- 1 18 lbs tomatoes, quartered
- 2 garlic cloves, quartered
- 1 teaspoon olive oil
- 2 red chili peppers, desseded and roughly chopped
- 2 teaspoons ground ginger
- 1 teaspoon dark brown sugar
- 7 12 cups chicken broth or 7 12 cups vegetable broth, hot
- salt & freshly ground black pepper
Method
- Preheat the oven to 400F.
- Place the pumpkin, tomatoes and garlic in a large deep roasting tin.
- Season well with salt and pepper, drizzle over the oil and roast for 30 mins until the pumpkin feels tender when pierced with a knife.
- Sprinkle over the chili peppers, ginger and sugar then pour over the hot broth.
- Return to the oven for 20 minutes.
- Puree roughly with a potato masher or blitz with a hand held blender, depending on how smooth you want it.
- Serve.
