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".

Wine Pairing: The refreshing minerality of Dobosi Winery's Organic Welschriesling provides a tantalising counterpoint to the soup.

Ingredients

• 900g butternut squash, 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

1. 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.
2. 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.
3. Remove from the heat and using a blender, pulse the soup until it reaches a smooth consistency.
4. Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.
5. For an even creamier texture, top with some double cream or creme fraiche.

Enjoy!