Roasted Butternut Squash Soup
1 Butternut Squash
1 Onion Chopped
1 ltr Vegetable stock
1 tsp chopped fresh Sage
Double Cream (Naughty, but hubby could not find the creme fraich at the shop)
Preheat you oven to 200oc, cut the squash in half length ways, remove the seeds and score the flesh in a check pattern, this will help it cook more quickly. Drizzle over with the rapeseed oil and season with S&P. Pop into the oven to roast for at least half an hour.
Remove and once cooled scoop the flesh out of the skin, put to one side
Fry the onion in a little olive oil till soft add the squash pulp and the stock and further seasoning.
Leave to simmer covered for 15 mins, stirring occasionally. Add the chopped sage for the last few minutes.
I then used a hand blender to remove most of the lumps from the soup, I like to leave a few chunks for a bit of texture. Then pour in a drop of cream, swirl and serve with warm crusty bread.
This soup was so thick and creamy, in my haste to scarf it down I forgot to take a photo of the dished up dish! The fresh sage really added a lovely zing to the soup and using the rapeseed oil to roast the squash with adds an extra 'roastiness' taste. So quick and easy to whip up.