It’s Autumn here in the Southern Hemisphere but wherever you are, whether you’re all wrapped up in your cosiest blanket or baking in the Summer sun, this butternut pumpkin is super comforting and delicious.

Now, I know my video caused a lot of discussion on what the consistency of soups should be, but honestly your kitchen, your rules. If you like your soup on the thinner side, add more stock. Vice versa.

Ingredients

1 large butternut squash/pumpkin or 2 small ones, halved
1 onion, quartered
1 garlic bulb
1/2 sprig of rosemary, removed from stem
1 cup veggie stock
1/2 – 1 cup heavy cream
olive oil
salt and pepper

Croutons:
1 baguette, sliced thin
parmesan, grated

As I’ve mentioned, add as much stock and cream as you like to get your desired soup consistency.

Method

Slice ~1cm/0.5inch from the top of your garlic bulb to expose the cloves. Place the butternut pumpkin, onion, garlic, rosemary into a baking dish. Drizzle with olive oil, sprinkle over salt and pepper, and bake at 200C/390F for 1 hour or until the vegetables are soft and tender.

Meanwhile, make your cheesy croutons. Drizzle olive oil over your sliced baguette and top generously with grated parmesan cheese (or any cheese you have on hand). Bake for roughly 15 mins or until crispy golden brown.

Once the vegetables are cooked, scoop out the butternut flesh and squeeze out the roasted garlic into a pot or blender with all the other roasted vegetables and herb.

Add stock and cream together with the vegetables (adjust the amount of liquid to your desired soup consistency). Either with a stick blender or your normal blender, blend the mixture til smooth. Season with salt and pepper to taste. Serve with croutons.!