Butternut squash soup

Ingredients

• 1 Butternut squash, cut into 2cm cubes
• 1 carrot, cut into 2cm slices
• 2 tbsp olive oil
• 1/2 tsp honey
• 1 big shallot, sliced
• 500ml vegetable stock
• half a thumb ginger, julienned
• 1 tbsp sour cream
• salt
• pepper
• nutmeg
• chili flakes

Instructions

1. Preheat oven to 220 degrees (convection)
2. Toss the butternut squash and carrot with 1 tbsp olive oil, honey, salt and pepper. Roast in the oven for 20-30 minutes.
3. Heat a pot over low heat, then add the rest of the oil and onions. When the onions start to brown add the ginger.
4. Throw the roasted vegetables into the pot, deglaze the oven dish with the stock and also add it to the mix.
5. Add a pinch of salt, pepper, nutmeg and chili flakes and bring everything to a boil. Simmer for 5 minutes, take it off the heat and blend smooth.
6. Stir in the sour cream and serve.