Butternut & rosemary soup
Rich & full of flavour. Take out the cream & parmesan for a vegan version.
1 medium sized butternut squash
3 onions finely chopped
1 1/2 litres vegetable or chicken stock
2 chopped cloves of garlic
4 sprigs of fresh rosemary
4 tablespoons parmesan cheese grated (optional)
sea salt & freshly ground pepper
splash of cream (optional)
Put 2 tablespoons of olive oil and knob of butter in a frying pan, add the onions and 3 rosemary sprigs and sweat on gentle heat for 1/2 an hour, stirring from time to time. Meanwhile, peel and chop the butternut squash into 1cm cubes. Add to the pan together with the stock and simmer until the squash is soft, about 20 minutes. Remove the rosemary and whizz with a hand blander. Add seasoning, parmesan and a splash of cream. Serve immediately with crusty bread.
Approximate cost £2.50