ROASTED BUTTERNUT SOUP

Serves 6

Ingredients:

2 large butternuts, cubed

2 onions, roughly chopped

2 cloves of garlic, crushed

500ml vegetable stock

Olive oil

Salt and Pepper

Cayenne Pepper

250ml cream

Roasted pumpkin seeds(optional)

Rustic bread to serve

Method:

Preheat oven to 200°C.

Drizzle the butternut with olive oil and roast it until cooked and dark on edges.

In the meantime, heat a splash of olive oil in a large pot, and sauté the onions until translucent. Add the garlic and cook for a further 2-3 minutes.

Add the butternut and the stock and bring to the boil. 

Remove from heat and blend until smooth with a stick blender. Depending on the size of your butternuts you may need to add extra stock/water at this stage to get the desired consistency.

Add the cream, and bring to the boil, and season well with salt and pepper, and add cayenne pepper to taste(I like to add lots to make it spicy). Garnish with pumpkin seeds(if using) and serve with fresh, crusty bread.