Pumpkin Soup Recipe #shorts

Bang for your Buck Ep 10, Butternut soup.
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Ingredients-
-1 butternut squash.
-4 cloves of garlic.
-2 sprigs or thyme.
-150g double cream.
-60g butter.
-30g sunflower oil.
-flaked salt & cracked pepper.
-pumpkin seeds.
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Method-
-Peel your butternut squash, half the bulbous end and scrape out the seeds. Place the peel and seeds in a medium pan with half of your butter, salt and pepper. Sweat down for 10 to 15 minutes then cover with water add a sprig of thyme and simmer with a lid on for 20 minutes.
-Dice a small amount of your butternut squash into small cubes, slice a little garlic and mix with a sprig of thyme. In a small frying pan brown a little of your butter and toss in your butternut squash, garlic and thyme. Caramelise for around 3 to 4 minutes then add your pumpkin seeds and set aside for garnish.
-in a large pan add the rest of your butter and sunflower oil, add the remainder of the butternut squash and caramelise for 5 to 10 minutes. Slice the rest of your garlic and add to the pot, place on a lid and cook on a medium heat for 10 minutes.
-Strain in your butternut stock, simmer for 10 minutes until the butternut is soft then blend in a high-powered blender with double cream, a little more salt and a good pinch of black pepper. Serve, good soup.
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🎥 Filming & editing by @gabbyjwatkins 👩🏼‍💻