- 1.36 kg butternut squash
- 3 tablespoons olive oil, divided
- 1 medium onion
- 1 orange bell pepper
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme chopped
- 1/4 teaspoon nutmeg
- 470 g vegetable broth
- 6 eggs
- fresh thyme, parsley, or microgreens for garnish
- salt and pepper, to taste
Preheat your oven to 400F/200C. Slice the butternut squash in half, rub a little olive oil on the butternut squash and season with salt and pepper.
Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.
When the butternut squash is about 5 minutes from being done, add the diced onion, bell pepper, and 2 tablespoons of oil to a large pan. Saute for 5 minutes, or until the onion becomes translucent.
Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.
Scoop the flesh from the butternut squash and transfer it to the pan. Then add 2 cups of vegetable broth.
Use your spatula to break up the chunks of butternut squash and bring this to a simmer.
Make 6 small wells for the eggs with your spatula, and crack an egg in each well.
Cover the pan with a lid and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with fresh herbs and microgreens before serving.
Image by downshiftology.com