Butternut squash soup

Ingredients: 1 butternut squash (2,5 kg), vegetable stock 2 l., onions 2, garlic cloves 8, pepper, salt, olive oil 8 tbsp, chili oil 1-2 tbsp

After washing the butternut cut it in big pieces, take out the seeds. Clean seeds and set aside. Place the pieces of butternut in an oven scale, drizzle with oil and place in a medium hot oven. When almost soft add the oiled garlic cloves (unpeeled).
Fry the seeds in 2 tbsp of olive oil until golden brown. Put them on some kitchen paper.
Slice the onion. Heat 2 tbsp of olive in a cooking pot and glaze the onions .
When the butternut is soft take it out of the oven, scrape the soft flesh from the skin. Put the butternut in the cooking pot. Peel the soft garlic. Add to the cooking pot and cover with vegetable stock.
cook for 5 to 10 minutes and blend it with a mixer. bring back to the boil, add pepper and salt. Add the chili oil. Serve hot, add some of the fried pumpkin seeds.
You can add some shrimps or croutons, or both.