Roasted Butternut Squash Soup

Method

1. 1

   Step 1

   Heat the oven to 400°F (200°C / Gas 6), with racks in the upper and lower thirds. Line two 13 x 18-inch (33 x 46 cm) rimmed baking sheets / roasting trays with baking parchment.

2. 2

   Step 2

   Divide the squash and onion between the trays, drizzle with the olive oil and sprinkle with ¼ tsp of the salt and all the pepper. Toss well, then spread into a single layer with space between the pieces; tuck the unpeeled garlic cloves among the vegetables on one tray.

3. 3

   Step 3

   Roast for 20 minutes, then turn the vegetables and swap the trays between racks. Remove the garlic when soft when gently pressed with tongs, usually after 20–25 minutes, and continue roasting the squash and onion for another 15–25 minutes, until browned at the edges and easily pierced with a fork.

4. 4

   Step 4

   Meanwhile, place the pumpkin seeds in a dry 8-inch (20 cm) skillet / frying pan over medium heat. Toast for 3–4 minutes, stirring frequently, until lightly golden and beginning to pop, then immediately transfer to a plate.

5. 5

   Step 5

   Squeeze the roasted garlic from its skins into a 4-quart (4-litre) saucepan and add the roasted squash and onion. Pour in the stock, bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 10 minutes, until the vegetables are completely tender.

6. 6

   Step 6

   Take the pan off the heat and blend with an immersion / stick blender for 2–3 minutes, until completely smooth. If using a countertop blender, allow the soup to cool for 5 minutes, then blend in batches no more than half full, venting the lid according to the manufacturer's instructions to release steam.

7. 7

   Step 7

   Return the soup to the saucepan if necessary and stir in the nutmeg and 3 tbsp of the cream, reserving the remaining 1 tbsp for serving. Warm over low heat for 2–3 minutes without boiling; taste before adding the remaining ¼ tsp salt, as the amount needed will depend on your stock.

8. 8

   Step 8

   Check that the soup is velvety and pourable; if it is too thick, stir in hot water 2 tbsp at a time until it reaches your preferred consistency. Divide among six warmed bowls, swirl ½ tsp of the reserved cream into each and scatter with the toasted pumpkin seeds.