Butternut Squash Soup with Parsley Purée

bbc.co.uk

Hoolers

1.8kg/4lb wedges of butternut squash

3 tbsp olive oil

6 cloves garlic, 4 whole, unpeeled and 2 finely chopped

2 sprigs of thyme

Salt and freshly ground black pepper

2 onions, finely chopped

2 carrots, finely sliced

2 sticks celery, finely sliced

1 tbsp freshly chopped sage

2 litres/3½ pints hot vegetable stock

subheading: For the parsley purée:

1 bunch flatleaf parsley, roughly chopped

1 clove garlic, crushed

30g/1oz parmesan, finely grated

100ml/3½fl oz extra virgin olive oil

Lemon juice, to taste

Note: Ingredients may have been altered from the original.

Directions at bbc.co.uk

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