Roasted Squash And Red Pepper Soup With Fennel Twists

• 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

1. Preheat oven to 425u0b0F. Line 2 baking trays with parchment paper.
2. 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.
3. 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.
4. 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.
5. Ladle soup between serving bowls. Top with a good dollop of creme fraiche and sprinkle with chives. Season. Serve with fennel twists.

winter, red pepper, garlic, thyme, olive oil, pastry, egg, fennel seeds, crueme fraueeche, vegetable stock, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/28507 (may not work)