- 1 butter nut squash
- 1 onion sliced
- 1 stick of celery
- 0.5 a leek, washed
- 1 carrot sliced
- 1 clove of garlic
- a few sprigs of thyme (dried will also do)
- 50 g butter
- salt and pepper
- 1 l chicken stock
- Cut the butternut squash in two, place on a roasting tray and put it in the oven at 180 degrees until soft (45mins – 1 hour depending on your oven).
- Sweat the onion, celery, leek, carrot, garlic and thyme in the butter and season with salt and pepper when they are soft.
- Remove the butternut squash from the oven, once it’s cooled slightly cut it into chunks and add it to the vegetables.
- Cover with the chicken stock and bring to the boil.
- Simmer for 45 minutes, if you are using fresh thyme remove it from the pot and blend. Season to taste and serve with either cumin cream or toasted seeds.
Garry's top tips: Cover the vegetables with a lid to create a steam effect. Use pumpkin instead of squash.