Roasted Butternut Squash Soup with Crispy Sage & Rye Croutons
0 min
Veggie
1068
For 2 Portions
120 g
bread
30 g
crème fraîche
16 leaves
sage, fresh
10 g
parsley, fresh
2
carrot
2
shallot
1/2
butternut squash
30 g
honey
30 ml
olive oil
20 g
butter
1 tsp
cumin, ground
1 tsp
smoked paprika powder
1/2 l
vegetable broth
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel butternut and dice coarsely.