Roasted Pumpkin Soup – Eat Well Recipe
Photo / Supplied.
Who knew you could put a protein punch in a pizza base? Made with our Anchor Protein+ yogurt and a few other goodies, this pizza is one to love and enjoy on a Friday night out or in with a movie.
Cooking time: 1h30
|Dash of||olive oil|
|2 tablespoons||Anchor butter|
|1 large||onion, finely chopped|
|2||celery stalks, finely diced|
|1 large||carrot, finely diced|
|2 large||garlic cloves, thinly sliced|
|4 cups||vegetables soup|
|½ cup||Anchor Cream|
|salt and pepper|
Optional: garlic bread
|500g||Unsalted anchor butter, at room temperature|
|5 cloves||minced garlic|
|1 cup||packed herbs, finely chopped (use a mix of parsley, basil, sage, cilantro, or whatever tickles your taste buds)|
|salt and pepper|
- Preheat the oven to 180°C rotating heat.
- Carefully cut the butternut squash in half and remove the seeds. Place cut side up on a large roasting pan, drizzle with olive oil, season with salt and pepper and bake for 1 hour. Put aside.
- Heat two tablespoons of butter in a large saucepan over medium heat. Add the onion, celery, carrot and garlic, season with a pinch of salt and pepper and cook for about 10 minutes, until softened.
- Add the cooked squash (skin and all) and broth to the pan. Bring to the boil and simmer for 5 minutes, breaking up the butternut squash with a wooden spoon.
- Turn off the heat and use an immersion blender to reduce the soup to a smooth consistency, or pour it into a blender (in batches if necessary) and puree until smooth. Add herbs and spices of your choice (we recommend nutmeg, cloves and a few chili flakes).
- Stir in the cream, season to taste.
- Put the butter, garlic and herbs in a large bowl, season with salt and pepper and mix well. Divide the mixture in half and place each half on a separate sheet of parchment paper. Roll each leaf around the butter to form a cylinder, twisting the ends like a Christmas cookie.
- Place in the fridge for a few hours to firm up.
- Once the butters are firm, unwrap them and cut them into 1 cm slices. Place the slices in a freezer bag and freeze.
- When you’re ready to make garlic bread, simply take the rounds of butter out of the freezer, place them on slices of French bread, and toast them until golden brown and bubbling.