Butternut Squash

Buttery roasted butternut squash, caramelised onions, sweet carrot, potato and coriander with an indulgent swirl of cream.

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• Butternut squash
• Ground coriander
• onions

Method

Spread some butter on the butternut squash, grind on some black pepper and roast the squash on a high heat in the oven until it's lightly browned and squishy.

Fry the onion gently in the butter with the coriander until it's translucent.

Boil the carrots and potato until they are soft and drain.

Scoop out the squash and put it in a blender with the onion mixture, carrots, potato and hot stock.

Blend, season to taste, and add cream