Butternut Squash Soup with Honey Crème Fraîche

Preheat the oven to 200ºC (400ºF). Slice butternut squash in half and remove the seeds with a spoon. Drizzle the cut side of the squash with a little olive oil and place cut side down on a baking tray lined with foil. Place in the oven for 30 minutes.

Drizzle a small amount of olive oil or some light cooking spray in a medium saucepan. Add garlic and onion and cook for 3–4 minutes until softened. Add carrot and cook for another 5 minutes.

Add stock to the pan and bring to a simmer. Cook for around 15–20 minutes, until carrot is soft and tender.

Prepare the toppings. Lightly toast pumpkin seeds in a dry small frying pan. Once done, crunch some sea salt over the top. In a small bowl, mix crème fraîche and honey.

Once squash is done, remove from oven and carefully scoop out the flesh and add to the saucepan. Use a stick/immersion blender to blend the soup mixture well. Season with salt and pepper to taste.

Pour the soup into a bowl. Drizzle with crème fraîche and scatter pumpkin seeds over. Enjoy!