Butternut soup with wild garlic oil and toasted seeds
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Starter
Method
Cut the butternut into small pieces. Mix with the honey, paprika, sunflower oil and season with salt and pepper.
Roast in the oven at 180°C until soft, it will take about a half an hour.
Put butter in the saucepan on a medium heat. Sweat the onions and garlic, cook until the onion is translucent.
Add the chilli, ginger and zest of one lemon into the pan and let them heat gently with the onions and garlic.
Add the stock and the roasted butternut making sure to get any juices from the roasting dish. Season to taste and after five minutes blend until smooths.
Blend the wild garlic and the oil until combined. Drizzle this over the soup and sprinkle with the toasted seeds. Serve with either crunchy bread or a green salad.
Ingredients
400g butternut squash, peeled and cubed
½ tbsp honey
2 tsp smoked paprika
dash and ½ tbsp olive oil
knob of butter
1 onion, finely chopped
1 small red chilli, finely chopped
3cm piece of ginger, peeled and finely chopped
3 garlic cloves, finely chopped
zest of 2 lemons
500ml stock
handful of wild garlic, chopped
handful of sunflower seeds, toasted
Method
Cut the butternut into small pieces. Mix with the honey, paprika, sunflower oil and season with salt and pepper.
Roast in the oven at 180°C until soft, it will take about a half an hour.
Put butter in the saucepan on a medium heat. Sweat the onions and garlic, cook until the onion is translucent.
Add the chilli, ginger and zest of one lemon into the pan and let them heat gently with the onions and garlic.
Add the stock and the roasted butternut making sure to get any juices from the roasting dish. Season to taste and after five minutes blend until smooths.
Blend the wild garlic and the oil until combined. Drizzle this over the soup and sprinkle with the toasted seeds. Serve with either crunchy bread or a green salad.
