Hooray for soup season! This delicious roasted butternut squash soup is heavenly silky and is contrasted beautifully with spiced, crunchy pepitas and creamy fetta.
You can easily substitute the cream for coconut cream and remove the fetta to make this vegan as well. Serves 4.
- 1 medium butternut squash
- 4 large cloves of garlic (peeled)
- 3 1/2 cups of vegetable stock
- 1/4 cup cream
- 1/2 tbs curry powder
- Salt & pepper to taste
- 2 tbs pumpkin seeds/pepitas
- 2 tbs olive oil
- 1/2 tsp ground cumin
- Pinch of dried chilli flakes
- Pinch salt
- 50g fetta cheese (roughly chopped)
Preheat oven to 200 degrees C. Remove peel and seeds from the butternut and cut roughly into 5cm cubes. Place on a baking tray with garlic and roast for 40 minutes.
Place squash, garlic and stock in a large stock pot. Bring to boil then remove from heat and stir in the cream and curry powder. Puree. Season to taste with salt and pepper.
Toss the pumpkin seeds in a small fry pan with a drizzle of oil, ground cumin, dried chilli flakes and salt. Toss in the pan over medium heat for 3-4 minutes or until they look crunchy and well coated.
Serve the soup with a sprinkle of the seeds and some crumbled fetta on top. Tuck in!