Recipe Instructions:
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 medium butternut squash (about 1kg whole), peeled, deseeded and chopped into 2cm pieces
750 ml vegetable stock (gluten-free as required)
2 tbsp pumpkin or washed and dried squash seeds
4 tbsp Greek yogurt or crème fraîche
chives, chopped
Method
STEP 1
Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes until translucent. Stir in the garlic and fry for a minute more until fragrant. Stir in the squash pieces, and cover with a lid. Cook for 5-8 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.
STEP 2
Remove the soup from the heat, blend with a stick blender until smooth, and season well.
STEP 3
Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.
STEP 4
Ladle the soup into warmed bowls and add a swirl of yogurt to each. Top with the seeds, chives and a crack more black pepper.
