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Golden Christmas Roasted Butternut Squash Soup with Pomegranate
A velvety roasted squash soup dressed for the holidays with ruby pomegranate, creamy white swirls, parsley leaves, and star-shaped croutons.
Ingredients
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Method
1
Preheat the oven to 220°C.
2
Toss the squash, onion, and garlic with olive oil, salt, and pepper.
3
Spread the vegetables on a baking tray.
4
Roast the vegetables until tender and browned, about 30 minutes.
5
Transfer the roasted vegetables to a large pot.
6
Add the vegetable stock and nutmeg.
7
Bring the soup to a simmer.
8
Simmer the soup for 10 minutes.
9
Cut the bread into star shapes with a small cookie cutter.
10
Toast the bread stars in butter in a skillet until golden, about 5 minutes.
11
Blend the soup until smooth.
12
Taste the soup and adjust the seasoning.
13
Ladle the soup into bowls.
14
Drizzle each bowl with cream.
15
Arrange parsley leaves and pomegranate arils on each bowl to suggest holly.
16
Top each bowl with a star-shaped crouton.
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