ROASTED BUTTERNUT SQUASH SOUP
5'
Easy
12345
500 g butternut squash, peeled and diced
500 ml vegetable broth or water
1 leek, chopped
2 garlic cloves
2 tbsp Bertolli Extra Virgin Olive Oil
4 sprigs thyme
Salt and pepper to taste
For serving: pumpkin seeds, fried onions, thyme, and olive oil
Step 1
Preheat the oven to 200°C with top and bottom heat.
Step 2
On a baking tray, place the butternut squash, leek, and whole garlic cloves. Season with salt, pepper, and thyme, and drizzle with oil x. Mix well and roast for 20-25 minutes at 200°C.
Step 3
Remove from the oven and blend the vegetables with the broth. Taste and adjust the salt.
Step 4
Serve the hot soup in bowls and garnish with pumpkin seeds, fried onions, thyme, and lightly drizzle with Bertolli Extra Virgin Olive Oil to finish
