Danette Hornby shares a family favourite with us.
ROASTED BUTTERNUT SQUASH SOUP
2lb / 900g butternut squash 2 pints /1.2 litres vegetable stock
1 1/2 oz./40g butter 3 1/2 fl oz /100ml single cream
12oz/350g potatoes salt and pepper
To garnish: freshly chopped coriander OR 3 tablespoons sunflower seeds toasted
Preheat the oven to 160 deg c / 325 deg c / gas mark 3
Cut the butternut squash in half and scoop out the seeds. Dot with half the butter and roast in the oven for about an hour. Until it has softened and starting to golden.
Melt the remaining butter in a saucepan and add the potatoes and stock. Bring to a simmer and simmer for about 25 mins until the potatoes are tender. Scoop the flesh out of the butternut squash (allow it to cool first or you'll burn your fingers!) and add to the potato saucepan. Puree the soup using an arm blender/baymix or transfer to a liquidizer and blitz till smooth. Pour into a clean saucepan and stir in the cream and seasoning. Reheat gently then serve either with chopped coriander or the sunflower seeds.
(Always a favourite with my children because it’s quite a sweet soup). It's also great at the moment because there are so many butternut squash around. This soup also works well with pumpkin.)