SOPA DE BUTTERNUT SQUASH RECIPES

Steps:

• Heat a heavy pot or Dutch oven over medium heat.
• When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
• Add the tomato paste and cook 2 minutes, stirring.
• Add the broth, bay leaf and lentils and bring to a boil.
• Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
• Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
• Add the kale and cook 7 minutes longer until the kale is tender.

Steps:

• Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
• Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
• Pick out the bay leaf and blend the soup until smooth using a stick blender.
• Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
• Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.