Butternut squash soup

Difficulty: 1/5

Time: 1 hour

Servings: 4

Ingredients:

• 1 butternut squash
• Water
• Rosemary sprig (optional)
• Black pepper
• Salt to taste

Instructions:

• Pre-heat oven to 200°C.
• Cut the squash in four. Scoop out the seeds and put them in a small bowl. Wash them out with water, pat them dry with a towel, and place on a baking tray lined with parchment paper or a silicone mat.
• Carefully cut the skin off the squash as thinly as possible into long strips (a sharp knife will make this step very easy). Trim the strips into thinner ones, similar to the size of a french fry. Place on the same baking tray as the seeds. Bake in the oven until the skins and seeds are crispy (about 40 minutes).
• Roughly chop the peeled and seeded squash and put into a pot. Cover with just enough water that the squash is submerged. Sprinkle salt and black pepper.
• Bring the squash to a boil and reduce the heat to let simmer until the squash is soft (about 30 to 40 minutes, depending on the size of the squash pieces).
• Once the squash is soft, turn off the heat and blend using an immersion blender until perfectly smooth. Adjust salt and pepper to taste.

Serving:

Pour some soup in a bowl. Top with the crispy squash skins, and sprinkle the squash seeds around the bowl.