Butternut squash soup

Ingredients:

1.5kg (3lb) Squash

Olive oil to drizzle

Salt and freshly ground black pepper

25g (1oz) butter

1 large chopped onion

2 sticks chopped celery

1 ½ litres (2 ½ pints) vegetable stock

Small sprig of rosemary or good pinch of dried rosemary

Sprig of fresh parsley or coriander

Method:

Cut the butternut squash in half lengthways, scoop out the seeds and discard

Place in a roasting tin cut side up and drizzle with the olive oil and season with the salt and add a large cup of cold water to the tin and cook a preheated oven at 200°C/ 400°F /Gas 6 for about 1 hour

or until the squash are tender

Allow to cool

Melt the butter in a pan and add the onion and celery

Gently cook over a low heat for 5-10 minutes until they begin to soften

Add the stock, rosemary and season, bring to the boil, partially cover and simmer for about 15-20 minutes until the vegetables are tender

When cool, scoop the flesh from the baked squash and add to the pan of vegetables Blend gradually in a liquidiser or food processor until smooth

Add freshly ground black pepper to taste and a sprig of fresh parsley or coriander and serve hot with crusty bread