roast butternut squash souprating:
- 1 Butternut squash
- 1 litre vegetable or chicken stock
- 2 sticks of celery, chopped
- 1 large potato, chopped
- 1 apple, chopped
- 1 tsp cayenne
- 1 tsp paprika
- Salt and pepper to taste
Chop the squash in half and scoop out the seeds and stringy bits. Lightly smear the exposed flesh with butter. Roast at 170 degrees C for an hour.
Half an hour before the squash is due, bring the stock to the boil and add the celery, potato and apple. Reduce the heat and simmer.
Take out the squash and scoop out the flesh, discarding the skins (or feed them to my wife). Puree the soup using a hand blender or liquidizer. Add the cayenne and paprika and salt and pepper to taste. Serve with cheese and cracked black pepper bread.