Homemade Creamy Butternut Squash and Vegetable Soup

Ingredients:

1 small butternut squash (OPG Dumančić)

2 red onions (OPG Loboda Stjepan)

2 carrots (OPG Mikić - EKO)

2 tomatoes (OPG Dumančić)

2 yellow peppers (OPG Dražen Pačarić)

3 garlic cloves

olive oil (OPG Bodiš)

1L vegetable stock (or water)

salt, pepper

hot ground paprika (OPG Boris Marić)

a handful of roasted salted pumpkin seeds (some for blending, some for topping) - (OPG Knezičić Benjamin)

heavy cream and nutmeg (optional)

Method:

1.    Prep the vegetables (squash, carrots, tomatoes, peppers, onion, and garlic), chop them into large pieces, arrange on a baking tray, season with salt and pepper, sprinkle with ground paprika, and drizzle with a little olive oil.

2.    Roast in a preheated oven at 200 °C for about 30–35 min until soft and lightly caramelized.

3.    Transfer everything into a pot, pour over the stock, and cook for another 10 min or so to let everything come together.

4.    Add half a handful of pumpkin seeds and blend everything together with an immersion blender into a creamy soup.

 5.    Serve with a drizzle of olive oil and extra seeds on top. Add a splash of cream and a pinch of nutmeg for extra richness and flavor.

Warm bread pairs perfectly with a thick, creamy soup full of rich flavors and aromas!