Roasted Butternut Soup
A rich yet light warm-up packed with flavor for any season.
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Ingredients
1 butternut squash
1 bulb of garlic
1 onion
1 apple
1 handful of walnuts
Oil
Pinch of salt
1 tsp paprika powder
1 tbsp maple syrup
500 ml vegetable stock
Toppings:
Cream
Chili flakes
Parsley
Directions
Halve the pumpkin and hollow it out. Put it in the oven for 60 minutes (200 degrees/top and bottom heat) with all the other ingredients except the vegetable stock. Puree the oven-baked vegetables with the vegetable stock, and heat again if desired.
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Ingredients
1 butternut squash
1 bulb of garlic
1 onion
1 apple
1 handful of walnuts
Oil
Pinch of salt
1 tsp paprika powder
1 tbsp maple syrup
500 ml vegetable stock
Toppings:
Cream
Chili flakes
Parsley
Directions
Halve the pumpkin and hollow it out. Put it in the oven for 60 minutes (200 degrees/top and bottom heat) with all the other ingredients except the vegetable stock. Puree the oven-baked vegetables with the vegetable stock, and heat again if desired.
