No Chop Roast Butternut Pumpkin / Squash Soup
Ingredients
Main Ingredients
- 1.5 kg / 3 lb butternut pumpkin, cut in half, skin on
- 1 onion, peeled
- 1 head of garlic
- 2 tbsp olive oil
- 3/4 tsp salt
- Black pepper
- 3 – 4 cups milk
Garnish
- Cream for drizzling
- Finely chopped parsley
- Garlic bread for dunking
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil.
70 min - 3
Bake for 70 – 80 minutes or until the pumpkin is soft (test with skewer).
- 4
Pour 2 cups of milk into a blender.
- 5
Scoop seeds out of pumpkin and discard. Use a large spoon to scoop out pumpkin flesh from one pumpkin half and place into blender.
- 6
Peel off most of the dark burnt outer layer of onion. Cut in half (with spoon!) and transfer to blender.
- 7
Unwrap garlic and squeeze the flesh out of half the garlic into the blender.
- 8
Whizz until smooth. Adjust consistency to taste with water / milk. Adjust seasoning to taste.
- 9
Pour into bowls. Repeat with remaining pumpkin.
- 10
Drizzle with cream, sprinkle with parsley and serve with hot garlic bread on the side.
Nutrition
Per serving (based on 4 servings)
