Butternut Squash Soup
Velvety roasted butternut squash blended with carrots, warm spices, and a swirl of cream. Topped with crunchy pumpkin seeds and a hint of black pepper - served alongside fresh Hovis® Seeded Sourdough. Pure autumn in a spoonful!
Made with Hovis® Seeded Sourdough
Preparation time: 15 mins
Cook time: 35 mins
Serves 6
Ingredients
- ½ butternut squash (1kg - peeled, deseeded and chopped into 2.5cm chunks)
- 2 tbsp olive oil, 1 tsp cumin seeds
- 1 tsp coriander seeds (lightly crushed)
- 1 onion (roughly chopped)
- 2 carrots (peeled and roughly chopped)
- 1.2 litres vegetable stock (made from 2 stock pots)
- 4 tbsp double cream Toasted pumpkin seeds
- Hovis Seeded Sourdough (to serve)
Tip
Roast the squash until it’s deeply golden - those caramelised edges add incredible sweetness and depth to your soup. For an extra flavour boost, toss the pumpkin seeds in a little olive oil and salt before toasting.Method
Preheat the oven to gas 6, 200°C, fan 180°C. Toss the butternut squash chunks with1 tbsp oil, cumin and coriander, along with seasoning. Roast in the oven for 20-25 mins until golden and soft, shaking the tray halfway.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Fry the onion and carrots for 8-10 mins, until softened and lightly golden. Add the roasted squash and pour in the stock. Bring to a boil and allow to cook together for 5 mins.
Blend until smooth with a stick blender. Season to taste and pour half the double cream into the soup. Keep the soup covered with a lid over a low heat until ready to serve.
Divide between bowls. Drizzle over a little more cream, scatter with toasted pumpkin seeds and some cracked black pepper. Enjoy with fresh Hovis Seeded Sourdough.
