Fresh Butternut Squash Soup with Orange & Ginger

# Sautée the diced butternut squash in a hot pan with olive oil for 4-5mins until browned # Add a little balsamic vinegar to the squash to caramelize, then add the toasted seeds # Scatter the sautéed butternut squash and seeds over hot bowls of the butternut soup, finish with the zest and fresh parsley.

Chef's Tip:

A dollop of Greek yoghurt also works really well with this soup!