Roasted butternut soup

Name: Roasted butternut soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 2.00 butternut; 30.00 ml fresh chillies 573; 1.00 garlic whole bulb; 1.00 Litres stock vegetable or chicken, hot; 45.00 ml pumpkin seeds; 2.00 ml paprika; 25.00 g butter; 150.00 ml sour cream

6 servings Prep: 20 mins, Cooking: 45 mins

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Indulge in this creamy, delicious and sumptous soup.

By Food24 November 03 2009

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Ingredients (8)

2.00	butternut
30.00 ml	fresh chillies — 573
1.00	garlic — whole bulb
1.00 Litres	stock — vegetable or chicken, hot
45.00 ml	pumpkin seeds
2.00 ml	paprika
25.00 g	butter
150.00 ml	sour cream

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Method:

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.