Roasted Squash and garlic Soup Recipe

6

Ingredients

30 ml (2 tbsp) olive oil
850 g (2 pounds) butternut squash, peeled and cut into wedges
1 brown onion, peeled and cut into wedges
2 cloves garlic
60 ml (1/4 cup) honey
Sea salt and cracked black pepper
4 cups (1 litre) chicken stock
250 ml (1 cup) light cream
15 ml (1 Tbsp) chopped tarragon leaves
250 ml (1 cup) sour cream
6 slices bread, toasted, to serve

Preparation

Step 1

preheat the oven to 180C (350 F). Place the oil, squash, onion, garlic, honey, salt and pepper in a baking dish and toss to combine.

Roast for 30 to 35 minutes or until the squash is tender and cooked through. Place half the squash mixture in a food processor, add half the stock, and blend until smooth. Repeat with the remaining squash mixture and stock.

Place the squash puree and cream in a large saucepan over high heat and bring to a boil. reduce the heat to low and simmer for 2 to 3 minutes or until the mixture is slightly thickened.

Add the tarragon to the sour cream and stir to combine.

Ladle the soup into bowls, top with the sour cream mixture and sprinkle with extra pepper. Serve with a slice of toast.