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Roasted butternut soup

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 10
Servings 4


  • 1
    butternut, peeled and cut into chunks
  • 30
    (2T) olive oil
  • 1
    large onion, chopped
  • 10
    (2 tsp)ground cumin
  • 1
    large carrot, chopped
  • 1
    celery stick, chopped
  • 1
    (4 cups)vegetable stock
  • Sour cream to serve
  • finely chopped parsley, to serve
  • ground black pepper, to taste


Pre-heat oven to 180 degrees celcius. Put butternut on a greased baking tray and lightly brush with half olive oil. Bake for 20 minutes, or until softened and slightly browned around edges. Heat remaining oil in a large saucepan. Cook onion and cumin for 2 minutes, then add carrots and celery and cook for a further 3 minutes, stirring frequently.

Add roasted butternut and stock. Bring to the boil, reduce heat and simmer for 20 minutes. Allow to cool a little before puréeing in a blender or food processor. Return soup to pan and gently re-heat, without boiling. Season to taste with salt and black pepper. Top with cream, and sprinkle with parsley and black pepper. Serve with rolls or bread.


Read more on: soup  |  slow cook

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