PrepTime

15 mins

Cooking Time

16 mins

Serves

4 People

Method:

  1. Heat your oven to 200 degrees/180 degree fan/gas mark 6
  2. Cut the butternut squash into large chunks and toss with half the olive oil and honey. Season with sea salt and freshly ground black pepper
  3. Roast for about 30 minutes, turning occasionally, until golden and soft
  4. In a large saucepan melt the butter with the remaining olive oil and sweat off the onions, garlic, carrot, leek, herbs and chilli over a low heat until soft and the onions are transparent
  5. Add the roasted squash and stock to the pan, bring to the boil and simmer for 20 minutes
  6.  Remove from the heat and process the soup through a liquidizer in batches for a silky finish
  7. Return to the pan and season to taste with the lime juice, salt and pepper
  8. Gently heat the cream in a small saucepan until nearly boiling, remove from the heat, add crumbled goats cheese and whisk until smooth
  9. Serve with the goats cheese cream drizzled over, a sprinkling of sliced spring onions and a few drops of extra virgin olive oil

You’ll need:

  • 1 Butternut Squash – peeled and deseeded
  • 2 tsp Honey
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • 8 Sage Leaves – chopped
  • 1 Sprig of Thyme
  • 1 Bay Leaf
  • 2 Onions – finely chopped
  • 1 Leek – green tops removed and finely diced
  • 1 Carrot – finely diced
  • 2 Clove Garlic – crushed
  • 1 Mild Red Chilli – deseeded and finely diced
  • 750ml Vegetable Stock
  • 100g Goats Cheese
  • 100ml Double Cream
  • 1 Spring Onion – finely sliced
  • Salt and pepper
  • Juice of 1/2 a lime