Roasted butternut squash soup
Home / Olive Oil Recipes / Cod Confit Saffron Sauce
5'
Easy
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– 500 g butternut squash, peeled and diced
– 500 ml vegetable broth or water
– 1 leek, chopped
– 2 garlic cloves
– 2 tbsp olive oil
– 4 sprigs thyme
– Salt and pepper to taste
– For serving: pumpkin seeds, fried onions, and thyme
Step 1
Preheat the oven to 200°C with top and bottom heat.
Step 2
On a baking tray, place the butternut squash, leek, and whole garlic cloves. Season with salt, pepper, and thyme, and drizzle with oil x. Mix well and roast for 20-25 minutes at 200°C.
Step 3
Remove from the oven and blend the vegetables with the broth. Taste and adjust the salt.
Step 4
Serve the hot soup in bowls and garnish with pumpkin seeds, fried onions, and thyme.
