Ingredients

Method

1. 1

   Carefully cut the butternut squash in half lengthwise.

2. 2

   Scoop out the seeds and stringy pulp from both halves of the butternut squash using a spoon.

3. 3

   Place the pumpkin seeds on a piece of baking paper. Season them with salt and spray with oil. Mix them to coat.

4. 4

   Place the two squash halves cut-side up on a baking tray.

5. 5

   Add baby carrots around the squash on the tray.

6. 6

   Cut tomatoes into halves or quarters and add them to the tray.

7. 7

   Cut red bell pepper into large pieces and add them to the tray.

8. 8

   Cut onions into large wedges and add them to the tray.

9. 9

   Place one head of garlic, cut in half horizontally, into each butternut squash cavity.

10. 10

    Season all vegetables on the tray with salt and spray with oil.

11. 11

    Place the baking tray on an oven rack. Add a small red pot to the oven, presumably for stock or water. Place the tray with pumpkin seeds on a lower rack and 2 slices of bread on the top rack.

12. 12

    Bake the vegetables, pumpkin seeds, and bread in the oven until roasted.

13. 13

    Remove the baked vegetables from the oven.

14. 14

    Scoop the roasted butternut squash flesh into a food processor.

15. 15

    Add all the other roasted vegetables (carrots, tomatoes, bell peppers, onions) from the tray into the food processor.

16. 16

    Squeeze the soft roasted garlic cloves out of their skin into the food processor.

17. 17

    Pour water into the food processor.

18. 18

    Blend all ingredients in the food processor until smooth.

19. 19

    Remove the lid and the blending attachment. Stir the soup to check consistency.

20. 20

    Ladle the hot soup into a serving bowl.

21. 21

    Drizzle cream on top of the soup, creating a swirl pattern.

22. 22

    Garnish with a few pumpkin seeds, a basil leaf, and a small red chili.

23. 23

    Serve the soup with toasted bread on the side. Enjoy!