This warming soup is easy to make, perfect for winter.
Serves: 4
Preparation time: 30 mins plus rising
Cook: 30 mins
What You’ll Need:
- 1 x squash (approx 900g)
- Peeled and deseeded
- 3 tbsp olive oil
- 1 tbsp fresh chopped rosemary
- 2 tsp fresh thyme leaves
- 2 cloves garlic chopped
- 1 Lt vegetable or chicken stock
- 1 x 150g packet Boursin black pepper
- tortilla chips and Gruyere cheese to serve
What You’ll Need:
- Preheat the oven to 200C/fan190C/Gas 6. Cut the squash into even sized chunks and place in a large roasting tin with the olive oil, rosemary, thyme and garlic. Stir to coat and roast for 35 minutes, stirring once during cooking.
- Remove the squash from the oven and place in a saucepan with any pan juices and stock. Bring to the boil and simmer for 5 minutes. Using a food processor or blender blend the squash in batches, if necessary, until smooth. Add the Boursin black pepper and blend until smooth.
- Return the soup to a saucepan and reheat. Spoon into bowls and scatter over tortilla chips and grated cheese.