Roast Butternut Soup

Method

Soup

1. Place the cubed butternut in a roasting pan, sprinkle with salt and pepper and drizzle with oil and syrup.
2. Place in a preheated oven at 180 °C and roast until soft
3. In a pan, fry the onion until tender, add the celery and garlic and fry till soft.
4. Add the stock, cinnamon and roasted butternut.
5. Bring to the boil and simmer for 10 minutes.
6. Remove from heat, cool and blend till smooth.

Crouton Topping

1. Place bread, pumpkin seeds and rosemary on a baking tray. Drizzle with syrup and olive oil. Season with salt and pepper.
2. Place in a preheated oven of 180 c for 10 -15 minutes until nicely toasted.
3. Remove from tray and store in an airtight container if not using immediately.
4. Serve on top of the hot soup.