Roasted Butternut Soup
Ingredients
1.5 kg Butternut, skin on, sliced in half, seeds removed
1 onion, peeled and cut into quarters
1 head of garlic
3 tbsp olive oil
1 tsp salt
1 tsp black pepper, freshly ground
4 cups chicken or vegetable stock
1/2 tsp cinnamon powder, add more if needed
1/4 tsp nutmeg
1/2 cup cream
Finely chopped parsley, for garnish
Toasted baguette, for dipping
Method
Preheat oven to 180C.
Place butternut cut side up on a baking tray with the onion. Drizzle with oil, sprinkle with salt and black pepper.
Slice the top of the head of garlic, drizzle with 1 tbsp of olive oil, and wrap in foil. Place on the baking tray.
Bake for 80-90 minutes or until the butternut is soft.
Place a large pot on the stove on medium heat, and bring the chicken or veg stock to a simmer. Scoop out the flesh of the butternut flesh and place it into the pot, along with the onion.
Unwrap the garlic and squeeze the flesh out of the garlic into the pot.
Allow to simmer for 10 minutes.
Turn off the heat and using an immersion blender, blend till smooth. If using a stand blender, allow the butternut stock mixture to cool before spooning it into the blender and blending.
Add in the cream, cinnamon powder, and nutmeg, taste for salt and pepper, and adjust if needed.
Pour into bowls, drizzle with extra cream if you like, top with parsley, and serve hot with crusty bread. Enjoy!
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