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Roasted butternut soup

Recipe from: 4/1/2000 12:00:00 AM

Ingredients 8
Servings 6
Time 20 mins


  • 2
    medium-sized butternuts
  • 30
    olive oil
  • 1
    bulb garlic
  • 1
    hot chicken or vegetable stock
  • 45
    pumpkin seeds
  • 2
  • 25
  • 150
    sour cream


45 mins
Preheat oven to 200 ºC. Halve butternuts and scoop out seeds. Brush with olive oil and place, cut-side down, on a baking tray. Halve garlic widthways and place cut-side down on tray. Roast in the oven for 40 minutes until tender. Cool for 5 minutes. Scoop out flesh from each butternut and place in a food processor with half the stock. Squeeze garlic out of bulb and add to processor. Process until smooth. Transfer soup to a saucepan, add remaining stock and season to taste. Fry pumpkin seeds and paprika in butter for 1-2 minutes. Drain. Serve hot soup with fried pumpkin seeds and a dollop of sour cream. Serves 6.

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