7-SPICE ROASTED BUTTERNUT SQUASH SOUP

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7-SPICE ROASTED BUTTERNUT SQUASH SOUP

Ingredients:

> 1 large butternut squash (about 1.5 kg), peeled and cut into large pieces
> 2 onions, quartered
> 2 large carrots, cut into large pieces
> ½ leak, cut into large pieces
> ¼ celery root, cut into large pieces
> 1 persil root, cut into large pieces
> 2-3 tbsp olive oil
> 2 tbsp 7-spice mix
> 1 l chicken or vegetable stock
> Salt & pepper

1 | Preheat the oven to 200C.

2 | Put the cut vegetables on a baking sheet lined with parchment paper and sprinkle with the olive oil.

3 | Season with the 7-spice mix and pepper.

4 | Roast for 45min (turning once after 20 min). The vegetables need to be tender & well brown.

5 | Remove from the oven and transfer to a blender.

6 | Add the stock and blend until creamy (adjust the consistency with more or less stock).

7 | Serve in bowls

8 | Sprinkle with some Espelette pepper.

› Enjoy!