Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Total time: 95 min
Ingredients: 1kg butternut squash; olive oil; null 2 tbsp Anchor Butter; 1 large onion, finely diced; 2 celery stalks, finely diced; 1 large carrot, finely diced; 2 large cloves garlic, finely sliced; 4 cups vegetable stock; null ½ cup Anchor Cream; salt and pepper; null 500g Anchor Unsalted Butter, at room temperature; 5 cloves garlic, minced; 1 cup packed herbs, finely chopped (use a mixture of parsley, basil, sage, coriander or whatever tickles your tastebuds); 1 French breadstick

www.anchordairy.com

There is nothing more comforting on a chilly winter’s night than a bowl of hot pumpkin soup. This recipe roasts the butternut squash first to intensify the flavours. Serve it with a beautiful...

Keywords

Lunch
Cream
Butter

View full recipe on www.anchordairy.com

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Ingredients

1kg butternut squash
olive oil
null 2 tbsp Anchor Butter
1 large onion, finely diced
2 celery stalks, finely diced
1 large carrot, finely diced
2 large cloves garlic, finely sliced
4 cups vegetable stock
null ½ cup Anchor Cream
salt and pepper
null 500g Anchor Unsalted Butter, at room temperature
5 cloves garlic, minced
1 cup packed herbs, finely chopped (use a mixture of parsley, basil, sage, coriander or whatever tickles your tastebuds)
1 French breadstick