Roasted butternut soup

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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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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