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lazy butternut stock
Prep Time40 mins
Cook Time45 mins
Servings: 4
for the butternut stock:
  • 1 butternut (about 1 kg)
  • some olive oil
  • 100 ml cream
  • 100 ml milk
  • ½ tsp ras el hanout
  • 1 tbsp sugar or molasses (optional)
  • pepper & salt (to taste)
for the soup's hardware:
  • 75 g South Tyrolean bacon
  • 4 spring onions
  • 2 carrots
  • 100 g frozen peas
  • 1 tbsp olive oil
  • some water
for serving:
  • some pumpkin seed oil
  • electric handheld immersion blender
how to:
  • Preheat the oven to 175° C w/ fan.
  • Line a baking tray w/ baking parchment.
  • Trim the butternut, cut it in halves, scrape out the pumpkin seeds & oil the surface slighly.
  • Put the halves on the baking tray & bake for about 45 min. The butternut should be very soft then.
  • Scrape out the butternut pulp, mash it & add the cream, the milk & the spices.
  • Bring it to a boil (be careful: it splashes!) & blend w/ your electric handheld immersion blender until soft.
  • Set aside, but keep it hot.
  • When the butternut is in the oven: chop roughly the bacon, the carrots & the spring onions.
  • Put everything in a pan w/ some olive oil & add the frozen peas.
  • Let it fry resp. simmer for about 15 min. Add some water if too dry.
  • Set aside, but keep hot.
  • Distribute the vegetables on a plate. Pour some butternut mash around & add some dark pumpkin seed oil.
  • Serve at once.
You may store everything in your fridge. Just reheat in the microwave before serving.