Butternut Squash Soup

1. 1

   Remove the skin of the butternut squash (or can substitute it with it's poorer cousin the humble Pumpkin). Also, clean out the seeds and flesh at the core and discard.

2. 2

   Chop up the butternut squash and the tomatoes and place it in a baking tray.

3. 3

   Dribble 2 table spoons of olive oil and bake it in the oven at 160 degrees for an hour. When taken out of the oven, the butternut squash would have softened and the tomatoes become mushy.

4. 4

   Pour out the vegetable stock (prefer Heinz brand as low in sodium) and bring it to boil.

5. 5

   Pop in the baked vegetables into the stock and bring it to boil. Switch off the burner and wait for it to reach room temperature.

6. 6

   Add the Apple Cider Vinegar and use a hand-held blender (personally using Braun MQ735 for the purpose) and puree the vegetables in the stock until it reaches a smooth and shiny consistency.

7. 7

   Reheat the soup on very low fire.

8. 8

   Roast the pumpkin seeds with a few drops of oil until they start popping.

9. 9

   Before serving, use the pepper mill to season the soup with black pepper. Garnish with the roasted pumpkin seeds and olive oil.

10. 10

    Serve with home-baked bread.

11. 11

    Say a prayer for the chef before you enjoy your soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.