Roasted Butternut Squash Soup
To serve 4
Ingredients
1 large butternut squash, halved and seeded
2 carrots, peeled and chopped
2 stalks celery, diced
1 medium white potato, peeled and chopped
4 cups vegetable broth/stock (1 stock pot or 2 stock cubes if you don’t have fresh stock)
1 tsp dried thyme
1/2 tsp ground nutmeg
Salt and pepper to taste
Olive oil for roasting
2 tbsp toasted pumpkin seeds
Optional: coconut milk
Method
Preheat the oven to 200C (400°F).
Place the butternut squash halves, cut side up, on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast the squash for about 45-50 minutes or until tender and lightly browned.
In a large pot, heat some olive oil over medium heat. Add the chopped carrots, potato and celery. Sauté until the vegetables are softened.
Scoop out the roasted butternut squash and add it to the pot along with vegetable broth, thyme, and nutmeg.
Add the stock water.
Simmer the soup for 20-25 minutes.
Use an immersion blender to puree the soup until smooth. Adjust the seasoning if needed.
Serve hot, garnished with a sprinkle of nutmeg, fresh herbs and a few pumpkin skins and a drizzle of coconut milk (if using).