Ingredients
- 1 Butternut squash, halved and deseeded
- 25g Butter (unsalted)
- 2 Dessertspoons of Linwoods Milled Organic Flaxseed, Sunflower & Pumpkin Seeds
- 1 Leek trimmed and chopped
- 1 Bay leaf
- Black peppercorns, crushed
- 60g Toasted pine nuts
- 5 Allspice berries, crushed
- 600ml Vegetable stock
Instructions
- Preheat the oven to 190C / gas mark 5.
- Place the butternut squash on a baking sheet and roast in the oven for 45 mins until tender.
- Remove the squash from the oven, scoop out the flesh and place in a bowl.
- Melt the butter in a large saucepan.
- Add the leek, bay leaf, peppercorns, allspice berries and fry gently until the leeks begin to soften.
- Add the squash, stock and 1 litre of water.
- Bring to the boil, reduce the heat and simmer for 10 minutes.
- Remove the bay leaf, add the pine nuts, Linwoods Milled Organic Flaxseed, Sunflower & Pumpkin Seeds and transfer to a blender.
- Blend until smooth, pour into bowls, garnish with fresh parsley and serve