6 January 2012

Roasted butternut squash and apple soup

For 2 people
Roasted butternut squash and apple soup

1 small butternut squash
2 small apples
half onion
salt pepper
500 ml stock (you can use cube vegetable cube stock)

Peel the butternut squash and cut it (be careful!) in half, take the seeds out and cut each half in small chunks ~2.5 cm
Wash the apples and cut them in chunks about the same size of the butternut squash.
Cut the onion.
Put everything in a large pan, add olive oil, salt, pepper and give everything a good mix.
Put in a pre-heated oven (200 degrees Celsius) for 45 minutes.
In the meantime, wash the seeds, get yourself a small pan, add some olive oil and heat. When the oil is hot, add the seeds, a pinch of salt and pepper and leave them to roast for few minutes. Be careful because at some point they could start to pop, take them off the heat and lave them to cool.
Bring half liter-700 ml of water to boil and prepare the stock
When the veggies are ready, take them out of the oven, add them to the stock and liquidize everything
Stir in the seeds.
Buon appetito!

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