members recipes

A lightly spiced, flavoursome soup. Serve hot with nice crusty bread for a filling lunch.

Ingredients
1 butternut squash peeled, de-seeded and chopped into 2.5cm chunks
Olive oil
Sea Salt
freshly ground black pepper
few sprigs of fresh thyme
25g unsalted butter
1 onion, finely chopped
3 cloves garlic, finely chopped
1 stick celery, finely chopped
lge pinch cayenne or chilli powder
1 teasp ground cumin
1 teasp ground coriander
1 litre well flavoured vegetable or chicken stock
300ml double cream

Method
Heat the oven to 200 degrees centigrade.
Pour a few good glugs of olive oil into a roasting time large enough to take the chunks of squash in a single layer.
Sprinkle over the sea salt, black pepper and thyme springs and toss together.
Place in hot oven for around 30-45 minutes, or until the squash is softened and cooked.
In a large frying pan, melt the butter and gently cook the onion, garlic and celery until softened. Add the spices and cook for a further 10 minutes.
Option 1 - Place the stock into a large saucepan and add the vegetable mixture from the frying pan. Add the cooked squash, cover the pan and cook gently for around 20 minutes.
Pour into a liquidiser and blend until smooth, then return to the saucepan. Add the double cream and heat through.
Taste and adjust seasoning as necessary.
Option 2 - Place all ingredients into a soup maker, follow appropriate instructions for making a thick soup.