Roasted Butternut Squash Soup (alternate Recipe)
Ingredients
2 lbs butternut squash peeled & diced
3 tomatoes on the vine
2 tsp white pepper
1 tsp red chili flakes
1 tsp nutmeg powder
3 tbsp olive oil
Salt & Pepper to taste
Garnish
Feta cheese
Pepita seeds - toasted & salted
Chilli flakes
Procedure
Cut tomatoes into quarters. Salt & oil the diced butternut squash and the tomatoes. Oven roast them for 20 mins at 425 F. Blend into a smooth paste. Move to a pot. Add some warm water or vegetable stock to think to a bisque consistency. Add in the chilli flakes, nutmeg and pepper. Salt to taste.
Garnish with chilled feta cheese, pepita seeds and chilli flakes. Enjoy with a grilled cheese sandwich or a nicely toasted piece of bread. Yummy!
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