Roast Butternut Squash Soup

Warming, easy and delicious…simply perfect cold weather food.

1 large butternut squash
1-2 cloves garlic
1 onion, sliced
1 stick celery, sliced
olive oil
salt and pepper to taste
1/4 tsp cayenne pepper (optional)
1 litre of good veg stock
Slice the butternut squash in half, length ways and scoop out the seeds. Score the top as in the picture, to allow even roasting. Sprinkle a little olive oil, salt and pepper over the squash and place in a roasting pan. Peel a clove of garlic and pop whole into each squash cavity. Roast in a hottish oven for about 45 minutes to an hour, until the flesh is soft and browning at the edges.
In the meantime sweat the onion and celery in a large pan and prepare your stock. Once the butternut squash is ready, scoop out the flesh and add to the pan of onion and stir through. Add the hot stock and simmer for just another 10 minutes. Using a blender or wand, whizz the soup until silky smooth and check seasoning. Serve hot with a blob of sour cream for posh days.