Roasted butternut squash soup with toasted pumpkin seeds
Prep:
10 mins
Cook:
40 mins
A simple, healthy and luxurious soup to make during the cold days.
25g toasted pumpkin seeds
70g bacon lardons
1 butternut squash, peeled and chopped
1 large onion, chopped
2 garlic cloves, chopped
1 tbsp clear honey
3 rosemary sprigs
600ml chicken stock
150ml white wine
100ml double cream
Juice 1 lemon
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a roasting tin with kitchen foil and set inside.
In a pan, toast the pumpkin seeds by heating them for a few minutes. Set aside.
Fry the bacon lardons until crispy then set aside.
Put the squash, onion and garlic in the roasting tin.
Add the honey and rosemary, then roast for about 30 minutes, turning halfway through, until cooked and golden brown.
Remove the tin from the oven, take out the rosemary and discard.
Transfer the contents of tin to a food processor with the stock, wine, cream and lemon juice.
Season with salt and pepper then blitz until smooth.
Transfer the mixture to a large saucepan and reheat.
Divide the soup between individual bowls and top with a sprinkle of pumpkin seeds.
Serve with crusty bread if desired.
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Alcohol, Pork, Vegetables
Recipe Type
Soups
Level of Difficulty
Easy
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