Recipe Serves 4

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Ingredients:

4 parsnips

1 green apple

1 onion

900ml of chicken stock

1tbsp olive oil

50ml double cream

½tsp cumin

3-4 sprigs thyme

Salt and pepper

 

Method:

1 Pre-heat oven to 200c and line a baking dish with baking paper and drizzle 1tbsp of olive oil on top.

2 Arrange the butternut squash in the baking tray, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour 100ml of water into the baking dish.

3 Bake uncovered for 45-50 mins, or until a knife slides easily through the skin of the squash.

4 Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.

5 Heat 1tbsp of olive oil in a pan over medium/low heat. Add the thinly sliced onion and 1/2tsp of salt to the pan and cook for about 10 mins, or until the onions are soft and translucent, but not browned. Turn off the heat.

6 When the squash is cool enough to handle, use a paring knife to peel the skin from the butternut

squash, discarding the skin. Place the peeled squash into a blender and blend until smooth. Pour the blended squash into a large pan.

7 Pace roasted parsnips, apple and onion into the blender. Add 300ml of chicken stock and blend until smooth. Then add it to the pan with the squash and add the remaining chicken stock. Put onto a medium/high heat. Bring to the boil and then reduce the heat to simmer.

8 Whilst it is simmering add 1/2tsp of cumin as well as salt and pepper. Before serving, stir in 50ml of double cream.