Butternut Squash Soup with Spring Onions and Chili-Cinnamon Bread

Ingredients

• 800 g butternut squash
• 0.5 bunch spring onions
• 4 tbsp rapeseed oil
• 3 tbsp white wine vinegar
• 750 ml vegetable broth
• 100 g whipping cream
• 8 slices whole grain baguette
• 0.25 tsp cinnamon
• 0.25 tsp chili powder
• Salt
• Pepper

Instructions

1. 1.

   Clean, peel, and halve the squash. Remove seeds with a spoon and cut flesh into small pieces. Clean spring onions, wash, trim root ends, and slice into rings. Set aside a few for garnish.

2. 2.

   Heat 2 tbsp oil in a pot, sauté spring onions over medium heat for 2 minutes, then add squash. Deglaze with vinegar and broth, bring to a boil again, cover, and simmer on low for 20 minutes. After cooking, puree everything finely with an immersion blender. Stir in cream, briefly reheat, then season with salt and pepper.

3. 3.

   Meanwhile, heat remaining oil in a pan. Slice baguette into halves and toast them golden brown over medium heat, sprinkling with cinnamon and chili powder.

4. 4.

   Serve the finished soup in shallow bowls, top with toasted baguette halves, and sprinkle with spring onion rings.