Recipe & photography by Liv Horne.
Ingredients
Olive oil
½ butternut squash, peeled, deseeded and cubed
½ tsp of chilli flakes
1 leek, sliced into 1cm rounds
2 sprigs of rosemary, finely diced
2 tsp of Harissa paste
1 tbsp of tomato puree
500ml of vegetable stock
Northern Pasta Co Conchigliette
Cavelo Nero, stem removed and sliced into strips
Method
- Heat your oven to 170c. Cover a roasting tray with parchment paper.
- Peel and deseed your butternut squash. Cut into small 1cm cubes and place on the roasting tray, with olive oil, chilli flakes, pepper and salt. Place in the oven for 20-25 minutes until soft and browned.
- Chop your leek into 1cm rounds.
- Heat oil on a medium heat in a large saucepan or pot. Add your leeks and cook slowly until softened.
- Take the sprigs of rosemary from the stalk. Chop finely and add to your leek. Let cook for 1 minute.
- Add 2 teaspoons of harissa paste and 1 tablespoon of tomato puree to your leeks. Let cook for 1 minute.
- In the meantime, remove your Cavelo Nero leaves from the stalk and cut into 1cm slices.
- Dissolve a vegetable stock cube into 500ml of water. Add your stock to the mixture, stir to combine and bring to a simmer.
- Add 50g of Northern congliette and cook for 5 minutes. Once al dente, turn down the heat.
- Add your sliced Cavelo Nero and cook for 3-5 minutes.
- Once your butternut is cooked, add the spiced butternut to the soup and mix. Season with salt and pepper.
- Serve with Parmesan and extra chilli flakes if you’d like an extra kick!
