Roasted Butternut Squash Soup

Velvety soup of roasted butternut squash with a warming hint of chili and a swirl of cream.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, whole
• 3 tablespoons olive oil
• 1 red chili, halved (seeds removed for less heat)
• 4 cups (1 L) vegetable stock
• 1/4 cup (60 ml) heavy cream
• 1 sprig rosemary
• Sea salt and freshly ground black pepper

Directions

1. Toss the squash, onion, garlic and chili with the olive oil, salt, pepper and rosemary on a roasting tray.
2. Roast at 400°F (200°C) for about 30 minutes until the squash is caramelized and tender.
3. Discard the rosemary stalk and transfer everything to a pot. Add the stock and bring to a simmer for 10 minutes.
4. Blend until completely smooth, then stir in the cream and adjust the seasoning.
5. Serve hot with a swirl of extra cream and crusty bread.

Notes

Based on Gordon Ramsay’s Butternut Squash Soup.