Butternut squash soup

This is a fantastic soup to make at this time of year. Butternut squash is such a fantastic Autumnal vegetable. It has a wonderful sweet taste and takes on velvety smooth texture when turned into a soup.

At the Merchant hotel we finish the dish with a small puff pastry filled with pine nut paste. This is simple to make but can be omitted if whished.

Ingredients;

For the soup;

1butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes

2 tbsp clear honey

2 tbsp olive oil

1 white onion, chopped

2 cloves garlic, roughly chopped

110ml/4fl oz white wine

500ml/18fl oz vegetable stock

75ml extra virgin olive oil

150ml/5fl oz double cream

Salt and freshly ground black pepper

50g/2oz crème fraîche

25g/1oz pine nuts, lightly toasted

For the sage oil;

250ml olive oil

30g sage

Maldon salt to taste

Method;

For the soup;

Preheat the oven to 200C/400F/Gas 6.

Place the squash onto a baking tray and drizzle with the honey and olive oil. Place in the oven to roast for 30-40 minutes, or until tender. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, and then add the cooked squash. Place the butternut squash soup into a clean food processor. Add the cream and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.

For the sage oil;

Place the olive oil into a small pan with the sage. Over a very low heat warm the oil and sage. Remove from the heat and leave to cool completely. Store the oil in a sealed bopttle or jar until ready to use.

To serve;

 ladle the soup into serving bowls, then top with a drizzle of sage oil. Add a sprinkling of toasted pine nuts, and if using a pine nut puff.