Roasted Butternut Squash Soup
Equipment
Ingredients
Ingredients
butternut squash (whole)
1 piece
white onion (whole)
0.5 piece
garlic bulb (whole)
1 piece
red bell pepper (whole)
1 piece
cherry tomatoes (whole)
200 g
carrots (whole)
2 piece
fresh thyme (fresh)
4 sprig
salt
1 tsp
black pepper
0.5 tsp
smoked paprika
1 tsp
avocado oil
2 tbsp
vegetable or chicken broth
750 ml
heavy cream
240 ml
pumpkin seeds (raw)
30 g
shrimp (raw)
200 g
Instructions
Prepare vegetables
Preheat oven to 200°C. Cut butternut squash in half, scoop out seeds. Peel and roughly chop onion. Cut bell pepper in half, remove seeds. Peel carrots and cut into chunks.
Roast vegetables
Place squash halves, onion, garlic bulb, bell pepper, carrots and cherry tomatoes on baking sheet. Drizzle with avocado oil, season with salt, black pepper and smoked paprika. Roast until vegetables are tender and caramelized.
Cook shrimp
While vegetables roast, heat pan over medium-high heat. Season shrimp with salt and pepper, cook 2-3 minutes per side until pink and cooked through.
Blend soup
Squeeze roasted garlic from bulb. Scoop squash flesh from skin. Add all roasted vegetables to blender with broth. Blend until smooth and creamy. Return to pot, stir in heavy cream and heat gently.
Serve soup
Ladle hot soup into bowls. Top with cooked shrimp, pumpkin seeds, and fresh thyme leaves. Serve with grilled cheese sandwich on the side.
Original recipe
Storage
Store soup and toppings separately. Add fresh shrimp and seeds when reheating for best texture.
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