Butternut Squash Soup with Pumpkin Seeds

How to better celebrate Pumpkin Day than with a recipe using our 3 star winning lightly toasted pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character". This simple recipe makes for a delicious creamy and warming butternut squash soup, sprinkled with roasted pumpkin seeds for a dinner that is bursting with flavor and nutty aromas.

Butternut Squash 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

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 olive oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.

Brown the diced onions on some olive 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, you may wish to add some double cream or creme fraiche.

Enjoy!


Leave a comment