Roasted Butternut Squash Soup

INGREDIENTS:

• 1 large butternut squash, peeled and diced
• A good glug of olive oil
• 1 small onion, halved
• 1 garlic clove, peeled
• 1 tablespoon of maple syrup or honey if you prefer
• Freshly ground black pepper and salt to taste
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 500ml of vegetable stock

GARNISH:

• 50g feta cheese, crumbled
• Croutons
• 1 teaspoon of Zaatar
• A splash of balsamic vinegar

METHOD:

1. Heat the oven to 400°F / 200°C.
2. Prepare the butternut squash by cutting off both ends, peel the skin off and cut lengthways. Scoop out the seeds with a spoon and cut into equal sized chunky pieces about 1.5cm thick.
3. Place the squash and onion into a large Denby roasting tray, drizzle with olive oil, maple syrup, nutmeg, ginger, salt and pepper and toss until the squash is lightly coated.
4. Place in the oven for 25 to 30 minutes until softened and starting to brown on the edges.
5. Once the butternut squash has cooled a little, use a spoon to transfer to a blender, leaving a little to one side for garnish.
6. Add 400ml of vegetable stock, blend on high for a couple of minutes. Add the remaining vegetable stock if required to achieve the right soup consistency. The soup wants to be very smooth and creamy.
7. Pour into a medium sized saucepan and reheat the soup on the hob.
8. Serve in warm Denby bowls and garnish with roast butternut squash, croutons, crumbled feta, a sprinkle of Zaatar and a splash of balsamic vinegar. Enjoy.