Butternut Squash Soup With Pork Meatballs

1. 1

   Preheat oven to 350u00b0F. Place the squash, parsnips and thyme on a greased baking tray, drizzle with 2 tbsp oil and brown sugar. Season and roast for about 45 mins.

2. 2

   Heat the remaining oil in a pan and saute the onion and garlic. Remove the vegetables from the oven and, saving a few pieces of squash for decoration, add them to the pan. Pour in the stock and bring to a boil then remove from the heat and puree with a hand blender until smooth.

3. 3

   Meanwhile, sear the meatballs over high heat for about 3 mins together with the pumpkin seeds. Add the meatballs and seeds to the soup and serve garnished with thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.