Aromatic butternut squash soup

I have Tana Ramsey to thank for this recipe. I get a bit excited about Halloween and fireworks night, and every year I feel that I should be making sausages and soup and hot chocolate and standing around a blazing bonfire in the garden with friends while wrapped up in gloves, hat and scarf to keep out the frosty cold.
Subsequently, when I saw this recipe in a magazine a couple of years ago, it sounded perfect for invoking that ‘winters coming’ feeling and I had to have it. It doesn’t disappoint. The sweet nuttiness of the butternut squash is complimented perfectly by the rich, salty rosemary and parmesan tang.
Incidentally, it is also very good even when its not fireworks night! The colour alone is enought to bring cheer to the bleakest of winter days.

Ingredients

• 2 medium sized butternut squash, peeled, deseeded and chopped into small cubes
• 2 pieces of parmesan rind (the bit at the end of the slice that you would normally throw away.)
• 2 garlic cloves, peeled and chopped
• 1tbsp olive oil
• 1.5 litres of chicken or vegetable stock
• 2-3 sprigs of fresh rosemary
• Salt and pepper
• Warm crunchy bread to serve

Method

1. Warm the olive oil in a deep saucepan over a low heat. Add the garlic and cook, stirring all the time for a minute or two until the garlic is softened but not brown.
2. Add the parmesan pieces and rosemary and cook for a further minute until they start to smell aromatic (keep stirring).
3. Add the butternut squash pieces followed by the stock and mix well.
4. Put the lid on and bring the mixture to the boil then turn down the heat and simmer gently for around 20mins or until the squash is tender.
5. When the squash is cooked remove the pan from the heat. Pluck out the parmesan pieces and rosemary then pour the soup into a blender and blend until smooth (or use a hand blender).

6. Taste for seasoning and serve.

p.s. this would also be really good with some crispy pancetta cubes sprinkled on top or some garlic croutons.