Great and simple recipe for roasted butternut squash soup. A satisfying supper for those chilly winter nights.
Suitable for vegetarians
Serves 4
Ready in 1 hour, 15 minutes
Ingredients
* 25g sunflower seeds
* 1 small butternut squash, about 700g, halved and with seeds scooped out
* 25g butter
* 1 small onion, chopped
* 1 large potato, peeled and diced
* 1 litre vegetable stock
* 142ml pot single cream
Method
1 – Preheat the oven to 190C/Gas 5. Scatter the sunflower seeds on a baking tray and cook in the oven for about 6 minutes, or until lightly toasted.
2 – Place the squash on a baking tray, cut side up, dot with half the butter and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh. Melt the rest of the butter in a pan and fry the onion until soft. Add the potato, squash and stock. Cover, bring to a boil and simmer for 15 minutes.
3 – Purée in a blender and return to the pan. Add the cream and reheat until piping hot, but not boiling. Season, and serve sprinkled with sunflower seeds.