• 1 large onion , halved
• 4 tbsp dry (fino) sherry
• 1kg butternut squash peeled, deseeded and chopped
• 600ml hot vegetable stock (we like Marigold)
• seed bread croûtons and flat leaf parsley
• 2 tbsp olive oil

Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.

Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

by Pak101.com (few years ago!) / 851 views