Butternut Squash Soup with Pumpkin Seeds

Butternut Squash Soup with Pumpkin Seeds

Celebrate Pumpkin Day than with a warming bowl of soup, perfect for these cold autumn evenings. This deliciously creamy butternut squash soup is bursting with flavor and nutty aromas from a 3* winner pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character".

Pair it with a glass of Figula Winery's Olaszrizling, as the refreshing minerality of the 'welschriesling' grapes provides a tantalising counterpoint to the soup.

 

INGREDIENTS

900g butternut squashed, peeled, de-seeded and diced

1 medium sweet potato, peeled and diced

3 medium carrots, peeled and diced

handful of pine nuts

handful of pumpkin seeds

1 medium brown onion, diced

3 garlic cloves, peeled

Cold-Pressed Organic Sunflower Seed Oil

vegetable stock pot

750ml water

salt

black pepper

Lightly Toasted Pumpkin Seed Oil

 

Preparation

Place the diced vegetables and the garlic cloves on a baking trey, sprinkle with sunflower oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.

Brown the diced onions on sunflower oil in a large saucepan, then add the roasted vegetables, the stock pot and the water. Season with salt and black pepper, and bring to a boil.

Remove from the heat and using a blender, pulse the soup until it reaches a smooth consistency.

Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.

For an even creamier texture, some double cream or creme fraiche.

Enjoy!

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