Butternut squash soup
1 medium butternut squash (peeling optional)
1 litre stock (vegetable or chicken)
1 medium onion
2 cloves garlic
1 tsp cumin
1 small handful thyme (tarragon also works well)
2 tbsp olive oil
1 tbsp butter
salt & pepper to taste
- De-seed and roughly chop the squash into chunks and roast in olive oil for approx. 20 mins with a scattering of thyme leaves. This will bring out the nutty fruitfulness of the squash.
- Meanwhile, chop the onion and garlic and sauté gently in butter until soft.
- Add all the ingredients to a large pan and simmer gently for 30 mins. Then blend with a hand held blender or liquidize until smooth.
Photographs: David Merewether
Recipes: Jo Arnell
Recipes Type: Starters