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Ingredients
Method
- 150g blanched almonds
- 1.5kg butternut squash or pumpkin, grated
- 50ml olive oil
- 3 crushed garlic cloves
- 1 litre hot chicken stock (veg stock will do)
- Toasted pumpkin seeds, to serve
- Preheat the oven to 180C and roast the almonds for 10 mins, or until golden. Meanwhile, add the oil to a large saucepan and gently fry the garlic for a minute. Add the almonds and squash, fry for 5 mins, then add a ladle of stock and cook for 5 mins more.
- Add the remaining stock to the pan and simmer for 5 mins. Blend with a stick blender, season liberally, then serve with toasted pumpkin seeds and a splash of olive oil on top.
35 mins
6 serving
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