LAZY THREE-STEP BUTTERNUT SQUASH AND ROAST GARLIC SOUP
You will need: 1 butternut squash 2 tablespoons olive oil, plus a little extra for drizzling 1 bulb of garlic 1 onion, peeled and halved 1 tablespoon of fresh rosemary leaves 1L (1 ¾ pts) stock Approximately 450ml (15fl oz) milk Salt and freshly ground black pepper Balsamic glaze, to serve Parmesan shavings, to serve So many people tell me they never cook butternut squash because they find the peeling and chopping it of it such a faff. This soup bypasses all that and it’s my favourite lazy lunch. All you have to do is roast, boil and blend! Preheat the oven to 220°C, 425°F, Gas 7. Top and tail the butternut squash, then cut it lengthways into quarters and scoop out the seeds. Put the four chunks in a roasting tray and toss them in the olive oil. Halve the bulb of garlic through the middle (skin and all), put the halves in tinfoil, drizzle them with a little oil and add the tinfoil packet to the roasting tray. Roast for 30 minutes until the squash is tender, then throw in the onion halves for a final 10 minutes. Put the roasted squash chunks and the onion halves into a large pot. Squeeze the cloves of garlic out of their skins and add them to the pot, then lash in the fresh rosemary leaves and pour in the stock. Bring to the boil, remove the pot from the heat and blend the soup with a stick blender until it is smooth, adding the milk to achieve your desired consistency. Check the seasoning, adding a little salt and freshly ground black pepper if necessary. Serve drizzled with balsamic glaze and shavings of Parmesan.