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With Matt Lyons, head chef of The Jolly Crick­eters, Seer Green

Buckinghamshire Advertiser - - FOOD AND DRINK -

HE vi­brant colour of this silky but­ter­nut squash soup is enough to put a smile on any­one’s face, es­pe­cially as we head into au­tumn.

But­ter­nut Squash are packed with vi­ta­mins from A-Z and they con­tain no sat­u­rated fats or choles­terol.

I have used but­ter­nut squash for this recipe, as we had just har­vested our first crop.

As novice gar­den­ers, we tried to grow a few vegetables. We planted the seeds and as if by magic they came up. We had some hu­mon­gous but­ter­nut squash plants and they lit­er­ally took over our al­lot­ment bed.

I let the but­ter­nut squash ripen prop­erly as I al­ways be­lieve that the nat­u­ral sug­ars should de­velop. If it is not ripe it will not har­bour the fra­grance and aro­mas of the squash.

You do not need hordes of in­gre­di­ents in a recipe to achieve a tasty and de­li­ciously fra­grant re­sult. Follow the steps and tips out­lined in this recipe you will un­der­stand what I mean, simplicity is the key to suc­cess.

Serves 4-6

In­gre­di­ents

Good qual­ity olive oil 1 ripe but­ter­nut squash, skin on but seeds re­moved for roast­ing as the top­ping 1 large onion, diced 1 whole red chilli, chopped with seeds in 100g ginger, diced 4 sticks of cel­ery, chopped 1 litre veg­etable stock 75g un­salted but­ter Sea salt and black pep­per

Method 1.

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