A mild and comforting roasted butternut squash soup topped with honey-infused creme fraiche. Perfect for a cold winter day.
- 400 grams Butternut squash
- ½ tablespoon Olive oil
- 1 clove minced garlic
- 40 grams Onion, finely diced
- 60 grams Carrot, cut
- 400 milliliters Vegetables soup
- 1 teaspoon pumpkin seeds
- Sea salt, to taste
- 1 tbsp Fresh cream
- ½ teaspoon Honey
Preheat the oven to 200°C (400°F). Cut the butternut squash in half and scoop out the seeds with a spoon. Drizzle the cut side of the squash with a little olive oil and place cut side down on a foil-lined baking sheet. Put in the oven for 30 minutes.
Drizzle a small amount of olive oil or light cooking spray into a medium saucepan. Add garlic and onion and cook 3 to 4 minutes until softened. Add the carrot and cook for another 5 minutes.
Add the broth to the skillet and bring to a boil. Cook for about 15 to 20 minutes, until the carrot is soft and tender.
Prepare the toppings. Lightly toast the pumpkin seeds in a small, dry skillet. When done, chew some sea salt on top. In a small bowl, combine the fresh cream and honey.
Once the squash is cooked, remove it from the oven and carefully scoop out the flesh and add it to the pan. Use an immersion blender to thoroughly blend the soup mixture. Season with salt and pepper to taste.
Pour the soup into a bowl. Drizzle with crème fraîche and sprinkle with pumpkin seeds. Enjoy!