Sütőtökkrémleves - Roasted Butternut Squash Soup
Rated 4.9 stars by 14 users
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
Sütőtökkrémleves recipe for a deliciously creamy roasted butternut squash soup with sweet potato and carrots, perfect as an easy warming winter soup.
Ingredients
- 900g butternut squash, peeled, de-seeded and diced
- 1 medium sweet potato, peeled and diced
- 3 medium carrots, peeled and diced
- 1 medium brown onion, diced
- 3 garlic cloves, peeled
-
pumpkin seed oil
- handful of pine nuts
- handful of pumpkin seeds
-
vegetable oil
- vegetable stock pot
- 750ml water
- salt
- black pepper
Directions
Place the diced vegetables and garlic cloves on a baking tray, sprinkle with oil and pine nuts, and bake for 35-40 minutes at 180 Celsius.
Brown the diced onions 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 pumpkin seed oil and some toasted pumpkin seeds.
Top with double cream or creme fraiche for an even creamier texture.
