I always choose to roast butternut squash for my soup, much like I choose to roast parsnips. It’s not absolutely necessary as they can be boiled but I find that roasting really brings out the natural sweetness. This recipe is all about freshness and great raw ingredients so another great allotment supper here where the lion’s share of it can be grown yourself.

Ingredients:

Butternut squash (you do not need to peel it, just deseed)

Two large onions

Sprig of rosemary

Small glass of white wine

Two mugs of boiling water

2-3 cloves of garlic

Two tablespoons of creme fraiche

Method:

Chop your butternut squash up into cubes and roast with the rosemary and garlic in the oven at around 190 degrees for around 15 minutes before adding the chopped onions. Remove when cooked through, this will be around 30-40 minutes total.

Deglaze your roasting tin with a small glass of white wine and then add this to a saucepan with two mugs of boiling water and a vegetable stock cube or stock pot. Bring all to the boil then pour into a blender.

Add your vegetables to the blender and blend well until a smooth, creamy consistency is reached. Add the creme fraiche and season with salt and pepper to taste. If it’s too thick, add a little more water.

Enjoy! You will need fresh farmhouse bread to rip up and enjoy with this bad boy!