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Roasted butternut squash and toasted pumpkin seeds

Caramelized vegetables give this velvety thick soup a robust Autumnal flavour with very little work.

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Roasted butternut squash and toasted pumpkin seeds

Yields6 Servings

 2 Butternut Squash
 2 Onions
 3 Cloves garlic
 2 tbsp Olive oil
 1 l Vegeatble or Chicken stock
 Sea salt & Pepper To taste
 50 g Toasted Pumpkin seeds - optional2 rashers smoked streaky bacon (cooked & Chopped finely)

1

Remove the top and bottom from the squash. Carefully split the squash in half lengthways. Using a spoon scoop out the stringy flesh and seeds. Discard or keep the seeds and roast to use as a garnish.

2

Remove the top and bottom from the onions and half, no need to peel. Place on a shallow roasting tin along with the prepared squash. Add the garlic cloves again don't peel as they will caramelize in their skins. Add the olive oil and smoosh everything about to coat in the oil.

3

Roast the vegetables in a preheated 200°C for 1 hour or until the squash is tender when pricked with a knife.

4

Allow to cool slightly, then cut the squashes to make them easier to blend. Transfer all the vegetables to a suitably sized pan, pour over the hot stock and blend until a smooth thick consistency is achieved. Season to taste and bring back to a simmer on the hob.

5

Ladle into serving bowls and sprinkle with toasted pumpkin seeds or chopped bacon bits.

Ingredients

 2 Butternut Squash
 2 Onions
 3 Cloves garlic
 2 tbsp Olive oil
 1 l Vegeatble or Chicken stock
 Sea salt & Pepper To taste
 50 g Toasted Pumpkin seeds - optional2 rashers smoked streaky bacon (cooked & Chopped finely)

Directions

1

Remove the top and bottom from the squash. Carefully split the squash in half lengthways. Using a spoon scoop out the stringy flesh and seeds. Discard or keep the seeds and roast to use as a garnish.

2

Remove the top and bottom from the onions and half, no need to peel. Place on a shallow roasting tin along with the prepared squash. Add the garlic cloves again don't peel as they will caramelize in their skins. Add the olive oil and smoosh everything about to coat in the oil.

3

Roast the vegetables in a preheated 200°C for 1 hour or until the squash is tender when pricked with a knife.

4

Allow to cool slightly, then cut the squashes to make them easier to blend. Transfer all the vegetables to a suitably sized pan, pour over the hot stock and blend until a smooth thick consistency is achieved. Season to taste and bring back to a simmer on the hob.

5

Ladle into serving bowls and sprinkle with toasted pumpkin seeds or chopped bacon bits.

Roasted Butternut Squash Soup
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