Ingredients
2 white onions
3 cloves garlic
2 tbsp olive oil
1kg butternut squash peeled, seeds removed and diced
1 tsp salt
1 tsp ground white pepper
2 tbsp ground cumin
2 pint vegetable stock
2-3 tbsp creme fraiche
For the topping
80g Blanched almonds
1 tbsp olive oil
1 tsp sea salt
10g butter
6 sage leaves
Here’s how
Heat a large 4 litre pan with the olive oil and the onions and garlic.
Cook for 3-4 minutes before adding the peeled and diced butternut squash.
Sprinkle in the salt, pepper and cumin
Continue to cook for 5-6 minutes, then add in the stock and turn the heat up.
When the soup comes to the boil reduce the heat and leave to cook for 20 minutes until the squash is tender.
Using a blender, blend the soup with the creme fraiche until smooth.
Taste the soup and season accordingly with salt and pepper if needed.
When the soup is ready, place the almonds into a cold pan with the olive oil and heat gently.
When the nuts are golden and roasted add the butter, sage and salt.
Serve the soup into a bowl and place a spoonful of the nuts in the centre of each soup for some crunch and texture.
