Roasted Butternut Squash Soup
1 Butternut squash (halved lengthwise and seeds removed)
3 Tbsp unsalted butter
1 Inch ginger sliced
2 Cinnamon sticks
3 Pinches of pepper
1 Pinch of sea salt
1/4 Tsp himalayan salt
1 Onion sliced
2 1/2 cups water
2 1/2 cups vegetable broth
Preheat the oven to 425 degrees.
Place squash pieces cut-side up on a baking sheet. Melt 1 tbsp of the butter and brush over top sides. Season with salt, pepper and paprika. Roast until knife tender, about 50 minutes to 1 hour.
On medium heat add remainder of butter, onions, cinnamon sticks, ginger, salt, pepper, paprika. Sauté till onions turn golden. Once onions have turned golden add squash flesh into sauce pan. Sauté for another 5 minutes or until flavours and ingredients have fully combined.
Add the water and broth and bring to a boil over medium- high heat. Reduce to a simmer, occasionally stirring and breaking up any larger chunks of squash. Simmer for 15-20 minutes.
Remove from heat, once slightly cooled, blend mixture till puréed. Taste and season with salt and pepper as needed. Garnish with goat cheese, pumpkin seeds and nutmeg.
*Optional: Add cream to purée for a more full cream my flavour.