Butternut Squash Soup

Ingredients for 4 servings:

• 1 small pumpkin(s) (e.g. butternut squash)
• 1 stalk(s) leek
• 1 onion(s)
• 1 piece(s) ginger, approx. 2 cm, peeled, cut into sticks
• 1 garlic clove(s)
• 700 ml broth, approx.
• 1 shot of double cream or cream
• salt and pepper
• 1 tbsp olive oil
• 1 tsp butter
• 1 dash of chili oil or pumpkin or walnut oil
• e.g. baguette(s) or ciabatta

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

autumnal starter

Clean and slice the pumpkin and vegetables, then lightly roast them in a little butter and olive oil in a pan (do not let it burn). Pour in the broth and simmer over medium heat for 20 minutes. Purée thoroughly with a hand blender, then season with salt, pepper, and double cream. To serve, drizzle with chili, pumpkin, or walnut oil. Serve with toasted baguette or ciabatta.