Another great way to enjoy squash is to make this delicious and healthy soup. It is easy to prepare and perfect for winter nights.
SERVES 4:
- 1 butternut squash
- 1 large potato, diced
- 1 parsnip, diced
- 50g (1½oz) Cheddar, grated
- 1 clove garlic
- 2 sprigs of rosemary
- 800ml (27fl oz) organic chicken or vegetable stock
- A dash of olive oil
- Salt and pepper to taste
- 4 tbsp cream
METHOD:
1. Pre heat the oven to 180C/fan 160C/gas 4
2. Halve the butternut squash, scoop out the seeds and place in an ovenproof dish, drizzle olive oil over, and roast for 30-45 minutes.
3. Remove from the oven, and leave to cool slightly.
4. Meanwhile chop the onion and add to a large pot, fry for a few minutes. Then add the diced potato, parsnip and garlic clove.
5. Peel off the skin of the butternut squash, then roughly chop. Add the squash to the pot, alongside the stock and rosemary. Bring to the boil, and simmer for 20 minutes, or until the potato is cooked.
6. Take off the heat and using a stick blender, blitz the soup until smooth.
7. Now stir in the grated cheese, until melted. Season with salt and pepper.
8. Serve with the cream drizzled over.