- - 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
