Sherried squash soup

• large onion↗1

  halved

• dry (fino) sherry↗4 tbsp tbsp
• butternut squash↗1kg kg

  peeled, deseeded and chopped

• hot vegetable stock↗600ml ml

  (we like Marigold)

• seed bread croûtons

  and flat leaf parsley

• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.