Butternut Squash Soup with Toasted Nuts and Seeds
Servings 4
Ingredients
- 1 medium sized butternut squash the one I used for this recipe weighed 2lb 12oz/1.25kg
- 1 onion
- 1 large carrot
- 2 tablespoons olive oil
- 1 teaspoons cumin seeds
- 4 cups water or vegetable stock
- 2 tablespoons brown sugar
Salt for seasoning
- 2 tablespoons chopped almonds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
Instructions
- Peel the butternut squash and remove the seeds. Roughly cut into 1½“ chunks. Peel and finely chop the onion and carrot.
- In a large pot warm the olive oil over a medium heat. Add the onion, carrot and cumin seeds and gently sauté for about 3 minutes before adding the butternut squash. Continue to sauté the vegetables for another 5 minutes.
- Add your liquid then bring to the boil, add the brown sugar and reduce to a simmer for about 20 minutes or until the butternut squash is cooked.
- Using an immersion blender, regular blender or food processor, blend the soup until smooth. If you are not using an immersion blender allow the mixture to cool a little before blending. Taste the soup and season with the required amount of salt.
- To prepare the toasted nuts and seeds simply place the almonds, sunflower seeds and pumpkin seeds in a pan and toss over a medium to high heat until toasted.
Notes
To serve, ladle the soup into bowls and sprinkle the nut and seed mix on top.