Roasted Butternut Squash Soup

A twist on the traditional autumn soup, incorporating a rind of parmesan adds a mellow flavour which perfectly complements the roasted butternut squash, while helping to reduce food waste

Ingredients

  • 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

  • Parmesan shavings

Method

  1. 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.

  2. 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.

  3. Remove from the steam oven and stir well, removing the parmesan rind. Blitz the soup in a liquidiser until smooth.

  4. Pass through a fine sieve, pushing through with a ladle.

  5. Serve in cups or bowls and garnish with some toasted pumpkin seeds, parmesan shavings and drizzle with extra virgin olive oil.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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