Word of warning with this one – if you’re planning on going on a date or interacting with people on a conversational level, be sure to pack some mints or breath fresheners – other than that, this is a great soup which really does make you feel warm and cosy inside.
2 whole garlic bulbs
900g butternut squash (or pumpkin, either is just as good)
2 tablespoons of thyme
25g of butter
1 large spanish onion, chopped
1 tablespoon flour
1 litre of chicken stock
1. First pre-heat the oven to 190C/Gas mark 5. Line a roasting tin with foil and place in the garlic. Peel, de-seed and dice the butternut squash and cover with olive oil, salt and pepper. Bake for one hour or until the squash and garlic are soft.
2. In a saucepan melt the butter, add the onion and fry off until soft, this should on take a few minutes if you apply a medium to high heat, add the chicken stock and keep on a low to medium heat.
3. Once the butternut squash has browned, crush the gloves of garlic add the whole of the roasting tin to the saucepan. Cook for 10 minutes on the same heat.
4. Add the thyme, blend and serve warm. To make it look really fancy, and add flavour of course, drizzle over olive oil and add a dollop of creme fraiche.