Roasted butternut squash soup

Preperation time: 10 mins
Cooking time: 1 hour 15 mins
Serves: 4

Recipe Ingredients

1 small butternut squash, halved with seeds scooped out;
25g butter;
1 onion, chopped;
1 large potato, peeled and diced;
1 litre vegetable stock;
142ml single cream;
25g sunflower seeds, toasted;

Recipe Method

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.