Butternut soup with wild garlic oil and toasted seeds
Serves
6 Fa Class="fa
People
Prep Time
10
Minutes
Time Cooking
45
Minutes
CUISINE
COURSE
Starter
Method
The With Salt Honey, Season Pieces Sunflower Into Oil Butternut Small And Cut With Mix Paprika, The Pepper And
180°c Half Soft, In An The Hour It Until Take Will Roast About At A Oven
Onions Garlic, The Medium Saucepan Cook Sweat The Heat The Onion Translucent Until Is A And On Put Butter In
Gently Onions With Into And Add And Lemon The The The Them Chilli, Let Heat And Garlic Of Pan One Zest Ginger
Add Roasted And To Sure Minutes Taste Roasting Season Blend Smooths Butternut Five Any Get Juices Until To From Stock And The The Making The Dish After
Seeds The The A Blend This Sprinkle Either The Garlic Serve Toasted Over Green The Bined Until And Soup With Salad Crunchy And Oil Wild Or With Drizzle Bread
Ingredients
Cubed Squash, peeled Butternut And 400g
½ Honey Tbsp
2 Tsp Paprika Smoked
½ Oil Tbsp Olive And Dash
Of Butter Knob
1 Onion, Finely Chopped
1 Red Chilli, Finely Chopped Small
Finely Ginger, 3cm Of Chopped And Peeled Piece
Cloves, 3 Garlic Chopped Finely
2 Of Zest Lemons
Stock 500ml
Wild Of Handful Garlic, Chopped
Of Handful Sunflower Toasted Seeds,
Method
The Mix The Pepper Honey, And With Salt With Sunflower Pieces Oil And Season Butternut Cut Into Paprika, Small
Until Half The Take In Soft, A Hour It Oven Roast About An 180°c At Will
Medium Is Put On Saucepan The Heat Onions Onion The The A Cook Sweat Translucent Until And Garlic, Butter In
Pan Them Of Onions Zest The The And And The Garlic Heat And Ginger Lemon Chilli, One Gently With Add Into Let
The After And From Smooths Add Season The To Dish The Blend Any Until Stock Roasting Sure Roasted Get Juices Minutes Taste Making And Butternut Five To
Sprinkle Serve Over Wild Blend Garlic Green Either With Seeds A The Drizzle Or Bined Crunchy Toasted And Bread And With Until Salad The The Oil This Soup The