Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 butternut squash (about 1.2 kg); 250 g cherry tomatoes; 1 onion; 3 cloves garlic; 2 tbsp olive oil; 750 ml hot vegetable stock; 100 ml cream; salt and pepper; 1 red chili, 2 radishes and parsley to serve

Butternut squash soup in a white dish with sliced chili, radish and parsley

55 min
4 servings
Soup

Squash and cherry tomatoes roast on one tray, then go into the blender with stock and cream. The chili and radish on top are the crunch.

Ingredients

butternut squash1, about 1.2 kg
cherry tomatoes250 g
onion1
garlic3 cloves
olive oil2 tbsp
hot vegetable stock750 ml
cream100 ml
salt and pepper
red chili, radishes and parsley, to serve

Directions

Heat the oven to 200°C / 400°F. Halve the squash and scoop out the seeds.
Halve the tomatoes and cut the onion into wedges.
Lay everything on a baking tray, cut side up, with the garlic. Drizzle with the oil and season.
Roast for 40 minutes, until the squash is soft.
Scoop the squash out of its skin and blend it with the tomatoes, onion, garlic, stock and cream until smooth. Serve with sliced chili, radish and parsley.

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Photo: a frame from the Pexels series by Klaus Nielsen used in our video.