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Slow Roasted Tomato & Squash Soup with Homemade Garlic Bread
Ingredients
  • subheading: For the Soup:
  • 1 kg (2.2 lb) Tomatoes, halved
  • Sea Salt
  • Freshly Ground Black Pepper
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • 1 Large White Onion, finely chopped
  • 1 Large Carrot, finely chopped
  • 2 Celery Sticks, finely chopped
  • 3 Garlic Cloves, crushed
  • 1 tsp Fennel Seeds
  • 5 to 6 Sprigs Fresh Thyme, tied with string
  • 500g (2.2lb) Butternut Squash, peeled and cubed
  • 750ml (25 fl oz) Vegetable Stock
  • subheading: For the Garlic Bread:
  • 2 to 3 Panini Breads, split down the middle
  • 50g Unsalted Butter, at room temperature
  • 1 heaped tbsp Finely Chopped Parsley
  • 1 Large Garlic Clove, crushed
  • Sea Salt
Steps
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