Ingredients

• 1 butternut squash
• peeled
• seeds removed
• cut into 2.5cm/1in cubes
• 2 tbsp clear honey
• 2 tbsp olive oil
• 1 white onion
• chopped
• 2 cloves garlic
• roughly chopped
• 110ml/4fl oz white wine
• 500ml/18fl oz vegetable stock
• 20g/¾ oz fresh basil leaves
• 20g/¾oz fresh chervil
• 75ml extra virgin olive oil
• 150ml/5fl oz double cream
• 1 lime
• juice and zest only
• salt and freshly ground black pepper
• 50g/2oz crème fraîche
• 25g/1oz pine nuts
• lightly toasted

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the squash onto a baking tray and drizzle with the honey and olive oil.
• Place in the oven to roast for 30-40 minutes
• or until tender.
• Heat a frying pan until hot
• then add the onion and garlic and fry for 1-2 minutes.
• Add the wine and stock and bring to the boil.
• Simmer for about 3-4 minutes
• then add the cooked squash.
• Meanwhile
• chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside.
• Place the butternut squash soup into a clean food processor. Add the cream
• lime juice and zest and blend to a purée.
• Return the butternut squash soup to the saucepan
• heat through and season
• to taste
• with salt and black pepper.
• To serve
• ladle the soup into serving bowls
• then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts
• drizzle with the herb purée and then garnish with the rest of the basil.