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Roasted Butternut Squash and Pecan Soup

Rrecipe

Ingredients

  • 400 grams Butternut Squash, Peeled And Roughly Sliced
  • 6-7 Garlic Cloves
  • 2 Medium Onions, Roughly Chopped 
  • 10-12 American Pecans
  • Salt to taste 
  • Crushed black peppercorns to taste
  • 4-5 Fresh Thyme Sprigs
  • 1 tbsp Olive Oil 
  • 3 cups Vegetable Stock
  • 1 tsp Madras Curry Powder
  • ½ Lemon
  • Fresh Cream To Drizzle
  • Fresh flat parsley leaves for garnish
  • Toasted American Pecans for garnish
  • Toasted sourdough bread slices to serve

Process

  1. Preheat the oven at 180⁰C.
  2. Take oven tray. Add squash, garlic, onions, American Pecans, salt, crushed black peppercorns and thyme.  Drizzle olive oil and mix lightly.
  3. Bake in preheated oven for 20-25 minutes. Allow to cool.
  4. Heat a nonstick pan. Transfer the roasted mixture. Add vegetable stock, madras curry powder and allow to boil. Discard the thyme sprigs.
  5. Lower the heat and cook for 5-6 minutes.
  6. Grind to a fine and thick mixture with the help of a hand blender.
  7. Squeeze lemon and mix well.
  8. Transfer in a serving bowl, Drizzle fresh cream, garnish with American Pecans and parsley leaves.
  9. Sprinkle crushed black peppercorns and serve hot with toasted sourdough bread slices.


Preparation Time: 10-15 minutes | Cooking Time: 35-40 minutes | Cuisine: Fusion