Honey Roast Squash Soup

I love to make soups and this is one of my favourites. It is an adaptation of a recipe by Jean-Christophe Novelli and I've made it so often I know the ingredients by heart. I serve it as a starter - made in advance and reheated at dinner time.

Ingredients:

• 1 medium squash, peeled and diced (I use butternut, but any squash or pumpkin will do)
• 2 large onions, chopped
• 500ml stock, hot (vegetable or chicken)
• 500ml double cream
• 2 tablespoons of runny honey
• 3 tablespoons of olive oil
• A few bay leaves
• Sprigs of fresh thyme, stalks removed
• Salt and freshly ground black pepper

To serve:

• 300g Red Leicester cheese, grated

Method:

• Pre-heat the oven to 180°C (160°C fan-assisted) / Gas mark 4.
• Coat the squash with honey in a roasting tray and bake for 10-15 minutes, until the squash is soft and caramelised.
• Meanwhile, heat the olive oil in a large saucepan and add the onions and herbs. Cook gently until the onions are soft - about 5 minutes.
• Add the squash to the onions, together with the stock, and bring nearly to the boil. Reduce the heat and simmer for 20 minutes.
• Remove the bay leaves, stir in the cream and bring back to the boil.
• As soon as it has reached boiling point, remove the soup from the heat and blitz in a blender or food processor (in batches if necessary).
• Pass the blended soup through a sieve or strainer. Check and adjust the seasoning.

When needed, reheat the soup in a clean pan. Serve in bowls with the cheese sprinkled on top and rustic bread.

Submitted by Jan, plot 18A