Roasted butternut squash soupby anne brown
|Preperation time: 10 mins
Cooking time: 1 hour 15 mins
|1 small butternut squash, halved with seeds
1 onion, chopped;
1 large potato, peeled and diced;
1 litre vegetable stock;
142ml single cream;
25g sunflower seeds, toasted;
|Put the butternut squash on a baking tray, cut
side up, dot with half the butter and bake for 45 mins at
190c/gas5, or until tender.
Scoop out the flesh. Melt the remaining butter in a pan and cook the onion until soft. Add the potato, squash and stock. Cover and bring to the boil. Simmer for 15 minutes.
Transfer to a blender and puree until smooth. Return to the pan and add the cream, gently reheat. Season and serve with the toasted sunflower seeds scattered on top.
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