Butternut Squash Soup


~700g butternut squash
1 onion
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes
2 tablespoons of butter
1 teaspoon of ground paprika
750ml vegetable stock
125ml orange juice
1/2 cup cream
Salt and pepper
1 red pepper or chive
2 tablespoons of Styrian Gold Pumpkin Seed Oil


Cut the butternut squash into small cubes, finely chop the onions, celery, carrots and potatoes. Sweat in butter with the butternut squash cubes. Infuse with vegetable stock and orange juice. Add the ground paprika, salt, pepper to taste. Simmer on a low flame for 15 minutes until soft. Fold in the cream. Blend and season to taste. Garnish with fine stripes of red pepper or the chive, or perhaps others like the pumpkin seeds and parsley shown. Serve in a soup bowl and drizzle with Styrian Gold Pumpkin Seed Oil.