lazy butternut stock
for the butternut stock:
butternut (about 1 kg)
ras el hanout
sugar or molasses
pepper & salt
for the soup's hardware:
South Tyrolean bacon
pumpkin seed oil
electric handheld immersion blender
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.