I got the cutest little buttnernut pumpkin cross squash from my mum as a gift and I created this soup with it! It's a neat vegetable; think tiny beige-coloured pumpkin. Neither squash's taste was lost in this soup! —Madeleine
First, prepare the butternut pumpkin to be roasted. Peel and slice your butternut pumpkin into 1 inch cubes, removing all the seeds and slimy stuff from the center. Discard this, but consider saving the seeds and toasting them later :).
I find it takes me a while to fight through this step, so I suggest you set the oven to 425F halfway through the process to save some energy!
On a cookie sheet, toss the cubes in 1 tbsp of olive oil. Grind the cloves and sprinkle them over the cubes along with hot smoked paprika, nutmeg, and salt. Put the cookie sheet in the oven and roast for 30 minutes, turning the cubes halfway through.
In a large pot, add olive oil and cook your diced white onion over low-medium heat until soft and translucent.
Add your roasted butternut pumpkin to the pot once they're done cooking, and add enough vegetable broth to cover.
Stir and let the flavours meld for a couple of minutes while the broth heats up. No need to simmer, everything is already cooked!
Turn off the heat, and use an immersion blender to puree the soup. Be careful that the blades remain submerged in the soup, or else you will be wearing the soup instead of eating it.
Add the milk, and any extra vegetable broth you wish to get your desired consistency. Salt to taste. I topped my soup with a dollop of sour cream too.