Here’s the perfect autumnal Italian dish to get you all warmed up. Use seasonal vegetables such as butternut squash and sweet potato blended with sprinkles of semi-fresh herbs. To give your soup a heaty kick, serve with a glug of chilli oil to get the taste buds tingling. It’s vegan too!
Preparation Time: 20min
Cooking Time: 30min
- Heat the oil in a large pan and cook onions on a low heat until soft, about 10min. Add the rest of the vegetables and cook for a further 5min.
- Add the stock and bring to the boil. Then lower heat and simmer, uncovered, for around 20-30min, until vegetables are tender.
- Allow to cool for 5min then whizz in a blender, in batches, until smooth.
- Season with salt and pepper. Serve with a swirl of dairy or plant-based cream and a drizzle of Seggiano Chilli Oil. Add your favourite Seggiano Flatbreads or Grissini to serve.