1kg butternut squash, cut into 1cm cubes
2tbsp veg oil
1 sprig of rosemary
1 onion, finely chopped
Rind of parmesan (optional)
2 garlic cloves, finely chopped
700ml vegetable stock
Salt and pepper to taste
75g pumpkin seeds, toasted
Extra virgin olive oil
Preheat a Miele Combination Steam Oven at 190°C on the Fan Plus setting. Scatter the cubed butternut squash and rosemary on a baking tray, drizzle with the vegetable oil and season with salt and pepper. Transfer to the preheated oven and roast on Combination mode on Fan Plus at 190°C, with 40% moisture for 30 minutes.
Transfer the squash and rosemary to a deep solid steam container along with the onion, garlic, parmesan rind and stock. Steam for 20 minutes at 100°C.
Remove from the steam oven and stir well, removing the parmesan rind. Blitz the soup in a liquidiser until smooth.
Pass through a fine sieve, pushing through with a ladle.
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