Ingredients

• 4 tbsp olive oil
• 1 shallot
• roughly chopped
• 1 sprig thyme
• 200g/7oz mussels
• cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)
• 150ml/5fl oz white wine
• 25g/1oz butter
• 350g/12oz butternut squash
• peeled and cut into 1cm/½in cubes
• 500ml/18fl oz vegetable stock
• salt and freshly ground black pepper
• 3 tbsp olive oil
• plus 2 tbsp for drizzling
• ½ wholemeal sourdough bread
• cut into 1cm/½in cubes
• 2 tbsp baby coriander cress
• 2 tbsp red amaranth cress

Directions

• For the soup
• heat a large lidded saucepan and add 2 tablespoons of the oil. Once hot
• add the shallot
• thyme and mussels and cook for 1 minute. Add the wine and cover with a lid. Cook for 2-3 minutes or until all mussels have opened. Discard any that do not open.
• Strain the mussels through a fine sieve keeping both the mussels and liquor. Remove half the mussels from their shells and leave the rest in their shells for serving.
• Heat a large saucepan and add the remaining oil and the butter. Once hot
• add the butternut squash and cook for 2 minutes. Add the stock
• shelled mussels and reserved cooking liquor and cook for 6-8 minutes.
• Remove from the heat and place in a blender. Blend until smooth and place back in the saucepan. Season with salt and pepper.
• For the sourdough croûtons
• heat a medium sauté pan and add the oil
• once hot add the bread and cook until golden-brown. Drain on kitchen paper and season with salt and pepper.
• Ladle the soup into serving bowls and garnish with the croûtons
• reserved mussels
• cresses and a drizzle of oil.