Roasted Butternut Squash Soup

Ingredients · per serving

• 400 ml Vegetable stock
• ¼ lemon Lemon
• small handful Fresh parsley
• to taste Black pepper
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tbsp Greek yoghurt
• 400 g Butternut squash
• 1 tsp grated Fresh ginger
• ½ tsp Ground cumin
• 40 ml Double cream or coconut cream
• to taste Salt
• 1 onion Onion
• 1 tbsp Pumpkin or sunflower seeds

Instructions

1. Preheat oven to 220°C (200°C fan).
2. Peel the squash with a sturdy peeler or knife (the skin is tough — be careful). Halve, scoop out seeds, chop into 3cm chunks. Peel and chop the onion. Smash the garlic cloves with the flat of a knife (skin on).
3. On a baking tray, toss squash, onion, and garlic with 2 tbsp olive oil, salt, pepper, and the ground cumin. Spread out.
4. Roast 35 min, turning halfway, until squash is tender and edges caramelised.
5. Squeeze the roasted garlic out of its skin. Tip everything into a pot with the stock and grated ginger.
6. Bring to a simmer. Cook 5 min.
7. Blend smooth — stick blender or regular blender (in batches, vented).
8. Stir in the cream (if using). Taste — adjust salt, pepper, and a squeeze of lemon if it tastes flat.
9. Ladle into bowls. Swirl in yoghurt or extra cream. Top with toasted seeds and parsley.

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