Soup soup the tasty soup soup

As the temperature outside drops, it heats up in the kitchen. Soup is the most comforting of foods so yesterday I went to the greengrocers and stocked up on veg for a series of soups.
This is the first one made last night - Roasted butternut squash. It is delicious!



Recipe

900g butternut squash
40g butter
350g potatoes
1.2 litres of vegetable stock
100ml single cream
Salt and freshly ground black pepper


Pre-heat the oven to 160c/ 325f/ gas 3

Cut the butternut squash in half. Scoop out the seeds and discard. Place in a roasting tin and dot with 25g of the butter. Bake for about 1 hour until softened and caramelising.

Melt the remaining butter, add the potatoes and stock and simmer for about 20 minutes until the potatoes are tender.

Allow the butternut squash to cool a little, then scoop the flesh out of it's skin and puree with the potato mixture in a liquidiser. Pour into a clean saucepan, stir in the cream, and taste for seasoning.

You can garnish with toasted sunflower seeds if you like. I didn't as I didn't have any.