Roasted Butternut Squash Soup

And that's why I love him. To come home from a horrible days work when the client has the design expertise of a flea but thinks he knows what looks good, and to have Egbert present me with his homemade roasted butternut squash soup and olive ciabatta. And no, I don't rent him out for the weekend - although think of the money to be made....

Egbert as he's having technical problems i.e. we have no internet is the house at the moment leaving him bored out of his mind in his unemployed architect state. So I will write up his lovely recipe for you all, although now all I have is my head is the Mighty Boosh song...
Soup a Soup, A tasty soup a soup
Spicy carrot and coriander
Chilli chowder
Crouton Crouton, crunch friends in a liquid broth
I am gespatchio, Oh!
I am a summer soup Mmmm!
Miso Miso, Fighting in the dojo
Miso Miso
Oriental Prince in the land of soup


Ok, sorry, will carry on with the recipe now.

Butternut Squash Soup

15ml (1 tbsp) olive oil (and extra for drizzling)
30g (1 oz) butter
1 onion, peeled and chopped
1 clove garlic, crushed
900g (2 lbs) butternut, peeled and sliced
900ml (1½ pints) vegetable or chicken stock
salt and freshly ground pepper
2 tbsp cream, for garnish

Cut the butternut squash into large chunks (2in) and spread out onto a baking tray, drizzle with a little olive oil and season. Put into the oven at 190c until cooked through (test with a fork to see if soft). When squash is ready heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté. When the onion has softened after about 5 minutes, add the butternut and stock and stir well. Bring to the boil then allow to cool for a few minutes.
Blend the soup with a hand-held blender. Season to taste and garnish with a swirl of cream.