Honey Roasted Butternut Squash Soup
- 1 tbsp butter
- 50g pine nuts, reserving a few for garnish
- 1 tbsp chopped fresh sage, reserving a few leaves for garnish
- 130g Greek Yoghurt (split into 100g and 30g amounts)
- 1 kg butternut squash, peeled, de-seeded & cut into wedges
- 3 tbsp olive oil
- 60ml honey
- 1/2tsp nutmeg
- onions, chopped
- cloves garlic, crushed
- 2 sticks celery, chopped
- 1.25 litres vegetable stock (made with reduced salt stock cube)
- 2 tbsp chopped fresh sage
- 3 rashers of crispy bacon, crumbled (optional)
- 20g pumpkin seeds
- Salt and black pepper to taste
- Preheat the oven to 180C/Gas Mark 4.
Place 100g of greek yoghurt in a bowl. Melt the butter in a small pan over a medium heat. Add the pine nuts and 2 tbsp sage; sprinkle with salt and pepper.
Stir until the nuts and butter turn a brownish colour. Stir the butter mixture into the yoghurt. Cover and chill.
Place the butternut squash and remaining sage into a large roasting tray and toss in 2 tbsp of the olive oil, honey and nutmeg.
Roast in the oven for about 40 minutes or until the butternut squash is softened and cooked through. Set aside.
In a large pan heat 1 tbsp of olive oil over a medium-low heat and add the onion, garlic and celery. Cook until the onion is softened and golden.
Add the butternut squash to the pan along with the stock and sage. Stir to combine and then transfer to a blender and blend until smooth.
Add the contents back to the pan and return the pan to the heat to simmer. Stir through the remaining yoghurt.
Serve topped with the yoghurt sauce, bacon and a sprinkling of pine nuts and pumpkin seeds.