Squash soup with seed gremolata
Try this light seasonal butternut squash soup topped with a seed and herb citrus twist from the National Trust.
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Ingredients
- 600g butternut squash
- 2 tbsp vegetable oil
- 150g onion, chopped
- 1 lemon, zest
- 2 tsp salt
- 150g carrot
- 2 bay leaves
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp pepper
- 20g flat-leaf parsley
- 1 lemon, juiced
- 2 cloves garlic
- 3 tbsp cold-pressed rapeseed oil
- 2 tbsp pumpkin seeds
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