Butternut squash is a vegetable that we never get tired of. Here is our latest soup, perfect for these cold days ahead. It’s pretty chilly out here today. We even had a spot of snow on the M50 this morning . A sure sign of what’s to come. This soup is easy to make. It might be an idea to put some into a flask in case you, do, get stuck on the M5o.

The Ingredients:

1 Butternut Squash

Maldon sea salt flakes

Unsalted butter

2 sprigs of fresh rosemary

Olive oil

300 mls Milk

1 tsp English mustard

1 tbsp Ginger, ground

1 tsp Turmeric

The Make:

Slice squash in half. Scoop out seeds. Rub olive oil over each half. Sprinkle with sea salt. Place rosemary sprig and a knob of butter into the seed cavity. Use a cocktail stick to hold the sprig in place. Roast in a 190C oven for 1 hour or until the squash is tender. The skin should be a little charred. Allow to cool for a couple of minutes. Discard the rosemary sprigs. Now scoop out the butternut squash flesh and place into a blender. Also add in the milk, mustard, ginger and turmeric. Blend until smooth. Season with salt and pepper to your liking and serve with some farmhouse brown bread. Enjoy.