Tuesday, 14 October 2014
Roasted Butternut Squash Soup
1,2 kg butternut squash or seasonal pumpkin, e. g. hokaido
1 large carrot
1,25 l vegetable stock
freshly grated black pepper
1 garlic clove
extra virgin olive oil
toasted pumpkin oil and toasted pumpkin seeds for serving
Cut the squash or pumkin in half, core and cut into wedges. I didn't peel my butternut squash because we normally eat the skin when I roast them. Cut the carrot into wedges as well. Season with pepper and salt. Place on a roasting tray and drizzle with olive oil. Roast in the oven for about 45 minutes at 200-220 °C/gas mark 5 or 6 until the vegetables are browned and cooked.
Finely chop the onion and garlic. When the vegetables are ready, sauté the onion and garlic in a little olive oil, place the roasted vegetables on kitchen paper to remove any excess oil and add to the stock. Bring to the boil and purée. Check the seasoning. To serve drizzle a little pumpkin oil and scatter some pumpkin seeds on top.