1 8 | | 19 THE UCB COOKBOOK BUTTERNUT SQUASH AND POTATO SOUP Ingredients 1. Preheat the oven to 180°C degrees. 2. Peel and chop squash and get rid of the seeds, peel and chop potato (the same size as your squash), peel and half the onions. 3. Put all the vegetables on a baking tray layered with greaseproof paper. Coat with spices and vegetable oil, mix well and cook in the oven for 30 mins or until the vegetables are cooked through. 4. Meanwhile, dilute your bouillon cube with 1 litre of hot water. 5. Once your vegetables are cooked, put them into a deep pan, add the bouillon and blend until smooth. If you like, you can dilute the soup further by adding more water. Adjust seasoning to taste. 6. Add Greek yogurt, pumpkin seeds, chopped parsley and a light drizzle of extra virgin olive oil and serve. Whole butternut squash 1 Potato, medium 2 White onion, medium 2 Garlic clove 2 Bouillion (stock) cube 1 Cumin powder 1 tsp Turmeric powder 2 tsp Paprika 2 tsp Vegetable oil 3 tbsp Greek yogurt or sour cream (optional) 1 tbsp Pumpkin seeds (optional) 1 tbsp Parsley, fresh (optional) 5g Salt and pepper, to taste Country of origin Fusion Servings 4-5 Recipe by Varvara Vecerka Cooking time 60 minutes Cooking instructions
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