Butternut Squash Soup

For 4 people. Cooking time: 40 min.

Ingredients

  • 1 butternut squash
  • 1 onion chopped
  • 2 fat cloves garlic roughly chopped
  • 1 bunch of sage
  • 1 tbsp olive oil
  • 500 ml fresh chicken stock (or vegetable stock)
  • 100 ml white wine
  • Salt & pepper
  • 50 g / 2 oz crème fraiche

Method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Peel and dice the butternut squash into 1 inch chunks. Put on roasting tray together with the sage a little olive oil. Roast for about 30-40 minutes or until tender
  3. Heat some oil in a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes
  4. Add the wine and stock and bring to the boil
  5. Simmer for about 3-4 minutes, then add the cooked squash.
  6. Place it all into a food processor and blend to a puree
  7. Return the soup to a pan, heat through and season
  8. Serve with a dollop of crème fraiche .

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