This wonderfully simple, flavoursome soup is just the thing to keep the cold at bay. A small amount provides goodness if you have only a small appetite, but we think you'll come back for more.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
1.25kg butternut squash
Sprigs of thyme, for roasting
Olive oil, for drizzling
200g onions, chopped
2 cloves garlic, crushed
1.25l chicken or vegetable stock
100g Parmesan, finely grated
100ml double cream (optional)
Sea salt and black pepper
Preheat the oven to 180°C, gas mark 4.
Put the squash on a baking tray, drizzle with olive oil, top with sprigs of thyme and roast for 25 minutes or until golden.
Meanwhile, soften the onions and garlic in the butter.
Add the stock and roasted squash.
Cook until soft, then blend until smooth.
Stir in the Parmesan and season to taste.
Finish with a swirl of double cream, if extra calories are needed.