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This recipe was uploaded by louiseupton
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.