Butternut Squash Soup

Cooking time: 45 mins

SERVES: 4 - 6

Ingredients

-1 butternut squash (or left over pumpkin)
-4 cloves of garlic.
-2 sprigs or thyme.
-150g double cream.
-60g butter.
-30g sunflower oil.
-flaked salt & cracked pepper.
-40g pumpkin seeds.

1/2 bunch sage leaves (to garnish)

Method

-Peel your pumpkin/butternut squash, cut in half and scrape out the seeds. Place the peel and seeds in a medium pan with 1/3rd of your butter, salt and pepper. Sweat down for 10 to 15 minutes then cover with water add a sprig of thyme and simmer with a lid on for 20 minutes.

-In a large pan add 1/3rd of your butter and sunflower oil, add the cubed butternut squash and caramelise for 10 minutes. Slice your garlic and add to the pot, place on a lid and cook on a medium heat for further 10 minutes (or until soft).

-In a small frying pan brown the last of your butter and toss in your sage leaves & pumkpin seeds. Caramelise for around 3 to 4 minutes then set aside for garnish.

-Strain in your butternut stock, simmer for 10 minutes until the butternut is soft then blend in a high-powered blender with double cream, a little more salt and a good pinch of black pepper. Serve, with your crispy sage leaves & pumpkin seeds …good soup!