Butternut squash soup

Ingredients

• 1 large butternut squash (about 1 kg), peeled, seeded, and cubed
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons olive oil
• 750 ml vegetable stock
• 1 teaspoon smoked paprika, plus extra to garnish
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly grated nutmeg
• 150 ml heavy cream, plus extra to swirl
• Salt and black pepper to taste
• 4 sprigs fresh thyme

Steps

1. 1

   1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened, then add the garlic and cook for another minute until fragrant.

2. 2

   2. Add the squash cubes, smoked paprika, cumin, and nutmeg. Stir to coat the squash in the spices and cook for 2 minutes.

3. 3

   3. Pour in the stock and add 3 sprigs of thyme. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until the squash is completely tender.

4. 4

   4. Remove the thyme sprigs. Use an immersion blender to blitz the soup until completely smooth and velvety, then stir in the heavy cream.

5. 5

   5. Return the pot to low heat and warm through. Taste and adjust seasoning with salt and pepper.

6. 6

   6. Ladle into bowls, swirl a little cream over the surface, dust with smoked paprika, and garnish with a fresh thyme sprig.