Autumnal Soup Recipe

Method

Preparation

1. Preheat the oven to 200°C/Gas Mark 6. Toss the butternut squash with 2 tbsps of the oil, season, then scatter onto a foil-lined baking tray. Roast for 25-30 minutes, until soft and just turning golden at the edges.
2. Meanwhile, heat the remaining 1 tbsp of oil in a large saucepan over a medium heat and sauté the onion, celery and carrot for about 10-12 minutes, until softened but not coloured. Add the cumin and sauté for a minute more, then tip in the roasted squash, all but a few parsley leaves, the stock and 500ml water. Simmer gently for 20 minutes, then cool a little.
3. Blitz the soup in a blender (in batches if necessary) with the single cream, checking the seasoning as you go. Add a little more water if necessary – you want it to be the consistency of double cream. Return to the pan, reheat gently and ladle into bowls, garnishing with parsley leaves and croutons.