SERVES 4-6
1 x 1.5kg butternut squash, halved and seeds scooped out (no need to peel)
1 brown onion, halved (no need to peel)
2 cloves garlic (no need to peel)
2 tbsp extra virgin olive oil
sea salt and cracked black pepper, to taste
500ml chicken stock
250ml milk
1 Preheat the oven to 200C/gas 6. Line a baking tray with nonstick baking paper.
2 Place the butternut and onion, cut-side up, on the prepared tray. Add the garlic, drizzle with the oil and sprinkle with salt and pepper. Roast for 60-70 minutes or until the onion is caramelised and the butternut is soft. Wearing oven gloves, carefully remove the tray from the oven and set aside until cool enough to handle.
3 Using a large spoon, scoop the butternut flesh into a big saucepan. Remove the onion and garlic from their skins and add to the pan.
4 Add the stock and milk, and, using a hand-held stick blender (watch for splashes!), blend until smooth. Place the saucepan over high heat and bring the soup to the boil. With a ladle, carefully divide the soup among bowls. If you like, serve with some natural yoghurt, snipped chives and parmesan toasts (below).
PARMESAN TOASTS
MAKES 16
Preheat the oven to 200C/gas 6. Line a baking tray with nonstick baking paper. Cut 1 half-baguette diagonally into 16 thin slices and place on the tray. Brush 1 tbsp extra virgin olive oil over the slices and sprinkle 20g finely grated parmesan on top. Bake for 6-8 minutes or until crisp and golden.
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