ROASTED BUTTERNUT SQUASH SOUP

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ROASTED BUTTERNUT SQUASH SOUP

Ingredients:

> 1 large butternut squash, peeled and cut into large pieces
> 2 onions, quatered
> 2 large carrots, cut into large pieces
> 2-3 tbsp olive oil
> ¼ tsp nutmeg
> ½ tsp Italian spices with chili flakes
> ½ tsp cumin
> ¼ tsp paprika
> ¼ tsp Cayenne pepper
> 1 l chicken or vegetable stock
> 2 tbsp cream
> Salt & pepper

1 | Preheat the oven to 230C..

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

3 | Season with salt, the nutmeg & Italian spices.

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.

7 | Transfer to a pot and turn on low heat.

8 | Add the remaining spices (or any other spices of your choice).

9 | Add the cream.

10 | Serve with toasted hazelnuts and some good sourdough bread.