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ROASTED BUTTERNUT SQUASH SOUP
|Serves 4 as main meal All levels|
> 1 large butternut squash, peeled and cut into large pieces
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.