- 600g butternut squash
- 2 tbsp vegetable oil
- 150g onion, chopped
- 1 lemon, zest
- 2 tsp salt
- 150g carrot
- 2 bay leaves
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp pepper
For the gremolata
- 20g flat-leaf parsley
- 1 lemon, juiced
- 2 cloves garlic
- 3 tbsp cold-pressed rapeseed oil
- 2 tbsp pumpkin seeds
Cut the squash into large wedges, place on a baking tray and put into the oven at 160°C (140°C fan/gas mark 3), cooking until soft. Remove from the oven and leave to cool slightly before removing the seeds.
Place the oil in a large stock pot over a medium heat. Once hot, add the onions, 1 tsp of salt and the lemon zest, and sauté for around 5minutes, or until softening.
Add the squash and carrots to the onions and stir well, add a good pinch of salt and sauté for 2 minutes.
Add the bay leaves, ground ginger and turmeric, stir well and then add enough water to cover. Boil until all the vegetables are soft.
Blend the soup with a hand blender and adjust the seasoning using the pepper and a touch of salt, if needed.
For the gremolata
Place the parsley, lemon juice, garlic and oil in the food processor and blitz until smooth.
Place the pumpkin seeds in a frying pan and toast over a high heat until coloured and splitting.
Add the pumpkin seeds to the blitzed parsley mix and pulse a few times to break them down, then season to taste. Add a spoonful of the gremolata on top of the soup when serving.
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