Butternut squash soup with pumpkin seeds

Per serving

Ingredients

• 1,000 gButternut squash
• 150 gOnions
• 1 pieceVegetable stock cube
• 60 mlLight cream (15%)
• 20 gPumpkin seeds

Method

1. Cut the squash into rounds, peel them and cut the flesh into cubes.
2. Put it in a pan with the sliced onion, the stock cube and water halfway up. Cook for 25 minutes.
3. Blend until smooth with the cream, adding cooking water if needed.
4. Toast the pumpkin seeds dry for 2 minutes and scatter over each bowl.

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