Butternut Squash Cream Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Halve the butternut squash lengthwise and remove the seeds with a spoon. Place the cherry tomatoes in one half and the roughly chopped onion in the other half. Place both squash halves on a baking sheet lined with parchment paper. Place the peeled garlic clove and the peeled, halved carrots on the sheet. Drizzle everything with a little olive oil and season with salt, pepper, and nutmeg, if desired. Then bake in the oven at 200°C (top/bottom heat) for about 45 minutes, until soft and lightly browned. Remove the roasted vegetables, including the squash flesh, from the skin and place in a blender. Purée with 600–700 ml of hot vegetable stock, depending on how creamy or thin you want the soup. Then pour the soup into a saucepan, stir in a little cream, and season with more spices if desired. Garnish with fresh parsley and serve hot.