Roasted Squash Soup

Ingredients

• roasted butternut squash pieces — 800g
• vegetable stock — 700ml
• double cream — 100ml
• onion, diced — 1 medium
• garlic cloves, minced — 2 cloves
• butter — 20g
• fresh thyme — 1 tsp
• salt — 1 tsp
• black pepper — 0.5 tsp

Method

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Add the diced onion and cook for 5-7 minutes until soft and translucent.

3. 3

   Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.

4. 4

   Add the pre-roasted squash pieces and the vegetable stock to the pan.

5. 5

   Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavours to meld.

6. 6

   Remove from heat and use an immersion blender to blitz the soup until completely smooth and velvety.

7. 7

   Stir in the double cream and season with salt and black pepper to taste.

8. 8

   Return to low heat for 2 minutes to ensure the soup is piping hot before serving.