Creamy Butternut Squash Soup

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 800ml vegetable stock
• 1 tbsp olive oil
• Salt and pepper
• Pumpkin seeds to serve

Method

1. 1

   Preheat oven to 200°C. Toss squash with olive oil and roast 20 minutes.

2. 2

   Meanwhile, fry onion in a pot for 5 minutes. Add garlic, ginger, and cumin.

3. 3

   Add roasted squash and stock. Bring to a boil.

4. 4

   Simmer 10 minutes, then blend until smooth.

5. 5

   Season and serve topped with pumpkin seeds.