Cream of butternut squash soup

Serves 4

Ingredients

• 1 whole butternut squash
• 1 large onion
• 1 clove garlic
• 2 medium-sized carrots
• 2 medium-sized potatoes
• 1 leek
• Sprig of thyme
• 50g butter
• 1 tbsp tomato paste
• 150ml chicken stock
• 150ml cream
• Seasoning

Method

1. Peel, clean and chop the butternut squash and roast for 1 hour at a low temperature of 130°C.
2. Meanwhile peel the garlic, onion, carrots and potatoes and chop roughly along with the leek.
3. Sauté the chopped vegetables in the butter with the sprig of thyme and cook until soft.
4. Add the tomato paste and cook for a further 5 mins. Remove the sprig of thyme.
5. When the squash is very soft and cooked, strain and separate the vegetables and the juices.
6. Add the squash to the tomato paste and cook for a further 5 minutes.
7. Add the chicken stock and the juices from the squash and cook until potatoes are soft enough to get blended.
8. When ready, blend till the soup is very smooth. Add the cream, blend for a further 5 minutes and season to taste.
9. You can serve the soup with some coriander leaves or wild mushrooms or just sprinkle some paprika on top.