‹ Back to / Soup |
ROASTED BUTTERNUT SQUASH SOUP |
![]() ![]() |
![]() |
Ingredients:
> 1 large butternut squash, peeled and cut into large pieces |
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. 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. |
|
› Enjoy! |