Butternut Squash Soup

Ingredients

• 900 gPumpkin
• 300 gOnion
• 30 mlOlive oil
• 2 pcsGarlic
• 946 mlVegetable broth
• 59 mlSherry
• 1 tspNutmeg

Instructions

1. 1

   Prep and Roast

   • Preheat the oven to 200 °C.
   • Cut the butternut squash in half lengthwise, remove the seeds and place halves cut-side up on a baking tray.
   • Peel and halve the onions and place them next to the squash.
   • Rub squash and onions with olive oil (2 tbsp total).
   • Roast uncovered for about 1 hour, until the flesh is tender. Let cool slightly.
2. 2

   Purée

   • Scoop the roasted squash flesh into a blender or food processor.
   • Add the roasted onions.
   • Add 1–2 cups (240–480 ml) of vegetable stock and purée until smooth.
3. 3

   Finish and Season

   • Transfer the purée to a pot.
   • Stir in the garlic, sherry and nutmeg and warm over medium heat.
   • Add the remaining stock (if any) and heat until hot. Season to taste and serve.