Butternut squash pumpkin soup with pumpkin seed oil

Ingredients

• 50 g fresh butter
• 2 sliced onions
• 2 kg butternut squash, peeled, deseeded and chopped
• 750 ml vegetable stock
• 50 g grated Parmesan cheese
• 1/2 tsp ground nutmeg
• 1/4 cup heavy cream
• 3 tbsp pumpkin seed oil
• 2 tbsp roasted pumpkin seeds

Preparation

1. Heat the butter in a wide pan over medium heat and let it melt. Sauté the chopped onions in it.
2. Then add the squash and season with a little salt.
3. Then cook the squash covered for about 15 to 20 minutes, until the squash is very soft.
4. Heat the vegetable soup in a new pot and pour it over the soft squash. Then let it simmer briefly for 5 minutes.
5. Add the Parmesan and nutmeg.
6. Finally, remove the soup from the heat and purée with a blender. Stir in the heavy cream at the end and finish with pumpkin seed oil.

Tip: Use a little red wine to refine the soup! More recipes with pumpkin seed oil at https://www.kuerbiskernoel.cc