Roast butternut soup

• porsi: Serves 4

Bahan-bahan

1 large buttemut squash, peeled and chopped into chunks

3 tbsp olive oil

Pinch of cinnamon

Salt and black pepper

2 onions, chopped

1 garlic clove, chopped

2cm piece of fresh ginger, peeled and grated

1L vegetable stock

100mI cream (optional)

Chives or parsley, chopped

Petunjuk

1 Preheat the oven to 190C/170C fan/gas mark 5 and line the Bosch Universal Pan or a baking tray with a sheet of parchment paper.

2 Spread the butternut squash out on the paper and sprinkle over one tablespoon of olive oil, the cinnamon and some salt and pepper. Roast in the oven for 25-30 minutes or until soft.

3 While the butternut squash is cooking, place the remaining oil in a large saucepan over a low heat and add the onions. Cover and cook for 10 minutes until soft. Add the garlic and ginger and cook for two more minutes until fragrant.

4 Pour in the vegetable stock, then add the roasted butternut squash. Cover and simmer for 10-15 minutes until all the vegetables are soft.

5 Season well with salt and pepper. Blitz using a Bosch hand blender with the blender foot attached, until smooth. Stir in about half of the cream, if using.

6 Serve in warm bowls drizzled with the remaining cream, scattered with some chives or chopped fresh parsley.