Ingredients | serves 4 

Roasted vegetables:

3 onions, peeled, halved and sliced into thirds 

1 small butternut squash, peeled and sliced into cubes

1-2 tsp chilli powder 

4 cloves garlic

2 sprigs fresh thyme leaves 

Soup:

2 tbsp olive oil

4 garlic cloves, sliced

2 sprigs each - rosemary, sage, thyme  

1 parmesan rind

1.4L vegetable or chicken stock 

2 tbsp sherry vinegar 

1 lemon zest 

½ lemon juice

200g short pasta

6 leaves cavolo nero, stems removed and sliced

100 ml double cream

⅓ cup parmesan 

Salt and pepper 

Method

1. Set the oven to 190C. Place butternut squash, onion and garlic into a roasting tin and season with thyme, chilli powder, salt, pepper and drizzle with olive oil. Mix everything together and place in the middle (not top) of the oven until golden (approx 18 mins) 

2. Place a dutch oven/ deep saucepan on a medium heat and drizzle the base with olive oil. Add the sliced garlic followed by salt, rosemary, thyme, sage leaves and parmesan rind. Let this all infuse for a couple of minutes but don’t let the garlic burn. 

3. Pour in the stock, add the lemon zest, lemon juice, sherry vinegar and season with salt and pepper. Return the lid and let this simmer gently for a couple of minutes. 

4. Add the pasta. You can remove the sprig of thyme and rosemary at this point but keep the sage leaves they are delicious! 

5. When the pasta is al dente add the cavolo nero and let this cook for a couple of minutes. 

6. Remove from the heat and add  the roasted veggies to the soup. Squeeze in the roasted garlic don’t waste it! You need to season again at this point and you can add more lemon juice if needed.

7. Stir in the cream and parmesan.

8. Serve instantly in bowls with a grating of parmesan, some black pepper and a drizzle of extra virgin olive oil.