Delicious Butternut Squash Soup recipe | The Easy Way to make

Ingredients:

• 1 butternut squash, halved and deseeded
• 1 brown onion, chopped
• 3 garlic cloves
• 1 tsp cumin seeds
• 1 yellow bell pepper, deseeded
• 1 chicken stock cube (or 1 chicken stock pot) (26g)
• 800 ml water
• 10g butter
• Sea salt
• Ground black pepper
• Olive oil

➡️For garnish:

• Chorizo sausage, diced
• Double cream
• Pumpkin seeds
• Parsley, finely chopped

serve 2

Instructions:

1. Season the butternut squash with sea salt and cumin seeds, and drizzle olive oil on the flesh side. Place it flesh side down with the garlic cloves on a baking tray and bake at 180°C with a fan for about 40 minutes.
2. Meanwhile, in a pot over medium heat, sauté the chopped onion and bell pepper in olive oil until they become soft. Add the chicken stock cube (or pot) and water and stir until the stock is dissolved.
3. Remove the roasted butternut squash from the oven, scoop out the flesh, and add it to the pot. Bring the mixture to a boil and let it simmer for about 10 minutes.
4. In a separate frying pan, fry the diced chorizo sausage until it becomes crispy.
5. Use a stick blender or food processor to blend the soup until it’s smooth. Then, add the cold butter and stir until it’s fully incorporated. Season the soup with sea salt and black pepper to taste. Serve the soup in bowls, drizzle with double cream, and sprinkle with pumpkin seeds and finely chopped parsley.