Butternut Squash Soup

Best served with No. 3.

Ingredients

• 1kg Butternut squash, peeled, deseeded and sliced into large cubes. Keep the seeds
• 2tbsp Rapeseed oil
• 1 Large white onion, peeled and thinly sliced
• 2 Cloves of garlic, peeled and thinly sliced
• 800ml vegetable stock or chicken stock
• 100ml In the loop dry white Vermouth
• 100g Dairy free butter or Unsalted butter
• 5 Sage leaves, washed  

Method

1. Preheat the oven to 200°C
2. Toss the butternut squash in a roasting tin with 1 tbsp of the oil and 4 of the sage leaves.
3. Roast for about 30 mins, until caramelised and cooked through. Wash the pith off of the saved squash seeds, pat dry and place these on a separate tray in the same oven for 5 minutes.
4. Whilst the squash roasts in the oven, sweat the garlic and onion in a large saucepan for 3 minutes on a medium heat. Add the vermouth to the onions and reduce by half.
5. Add the butternut squash into the pan along with the stock and bring this to the boil.
6. Put the soup into a liquidiser and blitz. You may need to do this in a couple of batches. As the soup is blending add in chunks of cold butter to mix. This will give you a lovely, glossy finish. Season the soup to taste and serve in a bowl with some of the toasted seeds, the other sage leaf and good thick slices of toasted bread.