Has a massive Mmmmmmmmmm factor and super easy to make. Delish as a soup, but also a fantastic sauce for Quorn (or chicken) fillets …
I good sized Butternut Squash
4 cloves of Garlic
Knorr Vegetable Stock Pot and pint boiling water
Big tub cream cheese (I used Philly Light)
Salt and fresh black pepper
Some Sage, if you have it.
Serves at least 2-4, more depending on the size of your Squash!
Peel, scoop out the seeds and chop the Squash into 1 inch cubes (thats not critical BTW, you don’t have to be perfect!). Put the chunks in a roasting tray and drizzle with the oil. Put in the oven for around 15 – 20 minutes, roast until soft.
Peel the garlic gloves and add to the butternut along with the sage when its about half way cooked.
In the meantime, boil the kettle, make the stock and sit down for a bit.
When the roasting is done and the veg is soft, tip the whole lot into the biggest saucepan you can find. Add the cream cheese, salt and pepper. Add about half the stock and blend with a hand blender (or food processor if you have one). Add the remaining stock as you wish, to the consistency you like. Heat through again and serve.
Serve with toasted pumpkin seeds sprinkled on the top. Stupidly easy to make and very rewarding to eat. But wont make your bum big.