ROASTED BUTTERNUT SQUASH SOUP

RECETTES_EN.jpg

‹ Back to / Soup

ROASTED BUTTERNUT SQUASH SOUP

Serves 4 as main meal   All levels

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

Directions:

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.

| Season with salt, the nutmeg & Italian spices.

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

| Remove from the oven and transfer to a blender.

| Add the stock and blend until creamy.

| Transfer to a pot and turn on low heat.

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

Add the cream.

10 Serve with toasted hazelnuts and some good sourdough bread.

 Enjoy!