- - 900g butternut squashed, peeled, de-seeded and diced
- - 1 medium sweet potato, peeled and diced
- - 3 medium carrots, peeled and diced
- - handful of pine nuts
- - handful of pumpkin seeds
- - 1 medium brown onion, diced
- - 3 garlic cloves, peeled
- - vegetable stock pot
- - 750ml water
- - salt
- - black pepper
- - Best of Hungary Lightly Toasted Pumpkin Seed Oil
Butternut Squash Soup with Pumpkin Seeds
Butternut Squash Soup with Pumpkin Seeds
How to better kick-start January than with a warming, healthy recipe using Best of Hungary's 3 star Great Taste award winning lightly toasted pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character". This simple recipe makes for a delicious creamy and warming butternut squash soup, sprinkled with roasted pumpkin seeds for a dinner that is bursting with flavor and nutty aromas.
Ingredients
Method
1. Place the diced vegetables and the garlic cloves on a baking trey, sprinkle with olive oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.
2. Brown the diced onions on some olive oil in a large saucepan, then add the roasted vegetables, the stock pot and the water. Season with salt and black pepper, and bring to a boil.
3. Remove from the heat and using a blender pulse the soup until it reaches a smooth consistency.
4. Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.
For an even creamier texture, you may wish to add some double cream or creme fraiche.
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