Roasted Butternut Squash Soup

Method:

1. Put the squash into the Roasting oven and roast for about an hour, until it has caramelised at the edges and is soft. Remove from the oven and allow to cool a little.

2. Meanwhile, peel and chop the onion, crush the garlic and cut the potatoes into 1”/2cm cubes. Heat the remaining oil in a heavy based pan on the simmering plate, stir in the onion, garlic and potato and heat until sizzling, then cover and transfer to the simmering oven for 20 minutes or so, to soften without colouring.

3. When the onion, garlic and potatoes are soft, add the stock, season well and bring to the boil. Once boiling, cover and return to the simmering oven for about a further 20 minutes.

4. When the squash is cool enough to handle, scoop the flesh out of the skin and add to the pan of soup. Using a hand blender, whizz together – either leaving a few chunks of vegetable or until it is smooth, as you prefer – and serve with a scattering of croutons, a swirl of cream and a bit of parsley on the top.