Butternut squash soup

Ingredients

• 1 medium butternut squash (about 1 kg), peeled and cubed
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 750 ml vegetable stock
• 120 ml heavy cream, plus extra to garnish
• 1 tablespoon unsalted butter
• 40 g pepitas (pumpkin seeds)
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper

Steps

1. 1

   1. Heat olive oil and butter 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, cumin, smoked paprika, and nutmeg, stirring to coat everything in the spices. Season with salt and pepper.

3. 3

   3. Pour in the stock, bring to a boil, then reduce heat and simmer covered for 20 minutes until the squash is completely tender when pierced with a fork.

4. 4

   4. While the soup simmers, toast the pepitas in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until golden and starting to pop. Set aside.

5. 5

   5. Remove the pot from heat and blend the soup until completely smooth using an immersion blender or in batches in a standing blender. Stir in the heavy cream and adjust seasoning.

6. 6

   6. Ladle into bowls, swirl a little extra cream on top, and finish with a handful of toasted pepitas.