Roasted Squash And Red Pepper Soup With Fennel Twists - cooking recipe

Ingredients

3 1/4 lb winter squash, peeled, deseeded, cut into 3/4 inch pieces
1 None large red pepper, deseeded, cut into 8 pieces
4 cloves garlic, unpeeled, crushed
1 tbsp fresh thyme leaves
2 tbsp olive oil
1 sheet frozen puff pastry, thawed
1 None egg, beaten
1/2 tsp fennel seeds
1/4 cup creme fraiche, plus extra to serve
4 cups vegetable stock
1/2 bunch fresh chives, chopped

Preparation

Preheat oven to 425\u00b0F. Line 2 baking trays with parchment paper.
Toss squash, pepper, garlic and thyme with oil. Season. Transfer to a prepared tray and roast for 30 mins, or until tender and starting to brown.
Meanwhile, brush puff pastry with beaten egg. Sprinkle with fennel and salt. Cut into 8 long strips. Prick each strip a few times with a fork. Twist each piece then transfer to remaining tray. Bake for 15 mins, or until golden brown. Let cool on tray.
In a saucepan, combine squash and peppers. Squeeze flesh from garlic cloves and add to saucepan. Add creme fraiche and stock. Puree with a hand blender until smooth. Place over medium heat and simmer until warmed through. Season.
Ladle soup between serving bowls. Top with a good dollop of creme fraiche and sprinkle with chives. Season. Serve with fennel twists.