Butternut Squash Soup

From Mix. by James McIntosh

Serves 4

25g butter or margarine
1 onion, diced
750g peeled and diced butternut squash
1 litre chicken or vegetable stock
25g flour
1 bouquet garni
Salt and freshly ground black pepper

To serve
A little crème fraîche
Fresh parsley, chopped

Here’s how to make it......
 
Put the butter and onion in an AGA saucepan. Place the pan on the boiling plate until the butter sizzles, the cover with a lid and transfer to the simmering oven for 15 minutes until the onion is soft.

Add the butternut squash and return the pan to the simmering oven for 10 minutes.

Add all other ingredients, bring to the boil on the boiling plate and then continue to cook in the simmering oven for at least 30 minutes.

Allow to cool slightly, then remove the bouquet garni and blend the soup to a smooth purée in a blender.

Serve with a spoon of crème fraîche and some freshly chopped parsley.

James says...
“This is a great recipe to make ahead and freeze. To re-heat, simply defrost and place in the simmering oven for a few hours. So easy.”