Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 1.2kg), halved and deseeded
• 3 tbsp olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, unpeeled
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 700ml vegetable stock
• 100ml single cream (optional)
• Salt and black pepper
• Toasted pumpkin seeds and a swirl of cream, to serve

Method

1. Preheat the oven to 200C (180C fan). Place the squash halves cut-side up on a baking tray, drizzle with 2 tablespoons of the olive oil, and season well.
2. Scatter the onion and garlic cloves around the squash, drizzle with the remaining oil, and roast for 40-45 minutes until the squash is completely tender and starting to caramelise at the edges.
3. Let everything cool slightly, then scoop the squash flesh from the skin and squeeze the roasted garlic out of its skin.
4. Add the squash, onion, and garlic to a large pot along with the cumin, smoked paprika, and stock.
5. Bring to a simmer for 10 minutes, then blend until completely smooth using a stick blender or jug blender.
6. Stir in the cream if using, and season to taste. Thin with a little extra stock or water if it's thicker than you'd like.
7. Serve hot, topped with toasted pumpkin seeds and an extra swirl of cream.

Estimated per serving (1 of 4), including cream.