Butternut Squash & Roasted Pumpkin Seed Oil Soup
Oven-roasted butternut squash blended into a silky soup and finished with a drizzle of roasted pumpkin seed oil. Rich, warming, and deeply nutty.
Ingredients
- 1 kg butternut squash flesh, peeled and chopped
- 2 medium onions, finely diced
- 2 large garlic cloves
- 800 ml vegetable stock
- 150 ml roasted pumpkin seed oil
- 40 g butter
- 10 ml pumpkin seed oil to finish
- Salt & pepper to taste
Directions
- Preheat oven to 200°C (Gas mark 6).
- Toss the chopped butternut squash with pumpkin seed oil, season lightly, and spread on a roasting tray. Roast for 30 minutes, turning once halfway through, until tender and lightly caramelised.
- In a large saucepan, melt the butter and gently sauté the onion and garlic until soft and translucent.
- Add the roasted butternut squash and vegetable stock, season with salt and pepper, and simmer for 30 minutes.
- Transfer the soup to a blender and blitz until smooth.
- To serve, finish with a few drops of pumpkin seed oil.
Why it works
Roasting the squash in pumpkin seed oil before blending builds deep, nutty caramelised flavour you can’t get from boiling alone.
