Potato and butternut soup

Ingredients for 6 servings:

• 6 large potatoes
• 1 small butternut squash
• 1 garlic bulb(s)
• 1 leek(s)
• 2 carrots
• 2 onions
• ¼ celeriac
• 2 jars of vegetable stock, approx. 800 ml, or homemade
• 2 tbsp smoked paprika powder
• 1 sprig(s) of thyme
• e.g. salt and pepper
• 250 ml white wine
• n. B. pumpkin seeds, roasted
• 1 dashes pumpkin seed oil
• 1 piece(s) ginger, approx. 4 cm
• e.g. olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Roughly dice all the vegetables and finely chop the ginger. Cut the ends off the garlic bulb like a lid, drizzle the bulb with olive oil and salt, and wrap it in aluminum foil. Marinate the vegetables in a bowl with olive oil, salt, pepper, and paprika for a few minutes. Place on a baking sheet, add the garlic, and bake in the oven for about 35-40 minutes. When the vegetables are ready, heat the olive oil in a large pot and sauté the ginger. Then add the thyme sprig and garlic (simply squeeze it out of the skin), add all the vegetables, and sauté briefly. Deglaze with the white wine. Then pour in the vegetable stock and simmer for about 15 minutes. Then remove the thyme sprig and purée the soup. If the consistency is too thick, thin with a little vegetable stock or broth. Serve with roasted pumpkin seeds and a splash of pumpkin seed oil.