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Preparing Time: 10 min
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Roast Time: 30 min Cook Time: 20 min
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| Ingredients | Method |
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1 butternut squash
  
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Preheat the oven to 200ºC/180ºC Fan/Gas 6. Peel, halve, deseed and rough chop the squash.
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2 tbsp olive oil
a pinch of salt
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Tip it into a roasting tin, add olive oil and salt, toss until it’s evenly coated. Roast for 30 minutes until tinged brown and soft.
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1 large banana shallot
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Peel and chop finely the shallot.
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1 tbsp olive oil
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Place the large, thick-bottom saucepan over the medium heat. Pour the olive and when it's hot, add the chopped shallot and fry for 2 minutes, stir from time to time to avoid the burnt onion. Add the roasted squash and stir to mix the vegetables. |
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1 liter of stock eg. beef, chicken or vegetable
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Pour the stock into the saucepan and bring to the boil.
Remove the saucepan from the heat and blend the mixture until smooth.
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50 ml double cream
salt and pepper to taste
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Pour the double cream into the saucepan, add salt and pepper to taste and return the saucepan to the heat to warm it through. Serve warm with cheese croutons, fresh crusty bread or Parmesan biscuits. For vegan version, use the vegetable stock and coconut milk instead of the double cream. This recipe makes 1.3 l of the soup.
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