Spiced Roasted Butternut Squash Soup with Goat’s Cheese Croutons
1 kilo butternut squash, halved and deseeded
25g Stork tub
2 large onions, peeled and sliced
2 garlic cloves, peeled and chopped
1 red chilli, deseeded & chopped
750mls vegetable stock
1 teaspoon ground cumin
375mls Just Milkwhole milk
Salt & freshly ground black pepper
1 small baguette, cut into slices
2 tablespoons olive oil
125g English soft goat’s cheese
Preheat the oven to 200°C/Gas Mark 6.
Place the pieces of butternut squash flesh-side down on a Pyrex non-stick oven tray. Cover tightly with foil and cook in the oven for 1 hour. Remove from the oven and scoop all the flesh off the butternut shell and set aside.
Melt the butter in a large pan and sauté the onions, garlic and red chilli until soft but not brown.
Add the cooked butternut squash flesh, stock, cumin and seasoning. Bring to the boil and simmer for 15 minutes.
While the soup is cooking, make the croutons: Brush the bread slices with olive oil, place on a Pyrex non-stick oven tray and bake in the oven until crispy and golden. This will take 5-10 minutes.
When the soup is cooked puree using a hand blender.
Return to a clean pan and add the milk. Reheat the soup without allowing it to boil. Check the seasoning.
Spread the cooked croutons with the soft goat’s cheese.
Serve the cooked soup in warm bowls with the croutons on the side, or even placed on top just before serving.