A lovely autumnal soup that can be made with pumpkin or squash. You can make this ahead of time and reheat later.
about 1kg (unpeeled) pumpkin / butternut squash or seasonsed squash or a combo of all 3, peeled and cut into 2cm chunks
6 tbsp oilve oil
1 tbsp sherry vinegar
1/2 tsp cayenne pepper
8 garlic cloves unpeeled
2 celery stalks roughly chopped
1 red chilli sliced
400g can butter beans rinsed and drained
3 rosemary sprigs
1 litre fresh chicken stock
3 tbsp creme fraiche
1 tbsp lemon juice
1. Preheat oven to 190 (fan). Toss the pumpkin / squash with 2 tbsp oil and the vinegar, cayenne pepper and garlic. Spread over a baking tray and roast for 35 mins or so, turning half way through.
2. Meanwhile heat 1 tbsp oil in a saucepan. Roughly chop the leak and sweat with the celery over a gentle heat for 15 minutes until softened.Add the chilli, butter beans and rosemary sprigs. Sweat for a couple more minutes then tip int he roasted squash and squeeze in the flesh fromthe roasted garlic cloves. Add the stock and 500ml water, bring to the boil and simmer gently for 10 minutes.
3. Remove and discard the rosemary sprigs from the soup then blitz with the creme fraiche and lemon juice and season.