Food Photography , Food styling And Recipe by Chef Momo
Ingredients : serves 4 to 6
2 lbs and and 4 OZ of organic butternut squash, pealed and cut in chunks
10 OZ of parsnips, pealed and cut in chunks
1 big onion pealed and cut in pieces
4 cloves of garlic
3 tbs of organic olive oil.
1 tsp of salt
1/4 tsp of white pepper
5 cups of water
2 organic celery stalks, cut in pieces
2 organic carrots, pealed and cut in pieces
2 tbs of pumpkin seed oil
2 tbs of pumpkin seeds
1 onion, pealed and cut in julienne for the garnish
In Soup pan add olive oil and saute onions, garlic, parsnips until brownish. Add water , celery, carrots, water, salt and pepper .Bring to a boil than simmer for 20 minutes. Add the butternut squash and cook for another 25 minutes.In a Blender puree the soup and set aside.
In a 400 f oven roast the julienne onions seasoned with olive oil, salt, pepper for 15 to 20 minutes until they turn brown.
In a soup bowl , scoop the soup , add roasted onion, pumpkin seed and drizzle with pumpkin seed oil.