Butternut Squash Soup

Serves 4 - 6 Preparation time 15 mins Estimated cooking time: 30 mins   Ingredients: 1 x Butternut squash (approx 800g) 1 x Medium sized white potato 2 x shallots or 1 x white onion 1 tbsp Ground cumin 1 tbsp Ground coriander ½ tbsp Ground ginger 1 tbsp Dried mixed herbs (Italian or Herbs de Provence will do) A few glugs of Oil (Sunflower, Olive or Rapeseed – your choice) ½ litre/1 pint Stock (Vegetable, Chicken or Beef/Fresh or Cube – your choice) 2 good sized dollops of Crème Fraiche (Full or low fat, you choose) Salt & Pepper – optional.

1.		Pre-heat oven to 180C/350F/Gas mark 4.
2.		Peel & prepare the butternut squash & potato - chop into approx 2cm cubes and pop into a baking tin/dish.
3.		Peel & chop shallots/onion into quarters and add to baking tin/dish.
4.		Sprinkle all the herbs and spices on top and add a good glug of oil.
5.		Mix all the ingredients together in the tin/dish until everything is nicely coated and has a glossy sheen (if it looks too dry, add another glug of oil).
6.		Pop in the oven and bake for 20 minutes.
7.		Take out and turn the vegetables over a few times to make sure they cook evenly. Then pop back in the oven.
8.		Depending on the quantity you have and your oven you may need to cook for a further 10-15 minutes. Just keep checking. You want all the vegetables to be soft. Don’t worry if they char a little around the edges, just adds to the flavour!
9.		When vegetables are soft, pop in a large saucepan and add your stock. Then use a hand blender to create a smooth mixture. If you don’t have a blender, mash the vegetables first as if you were doing mash potato, then mix the stock in. If it’s too thick, add a little more water.
10.		Before adding further seasoning, taste first.
11.		Finally, add a couple dollops of crème fraiche and mix well.
12.		Taste again. If you think it’s a little ‘spicy’, just add another dollop of crème fraiche.
13.		If eating straight away, warm through and serve with your favourite bread OR decant into portions for your freezer.