Roasted Butternut Squash and Yogurt Soup

Most of the credit for this tasty, thick soup has to go to chef Ross Burden; it is a variation of his Roast squash soup.

It's warming and sweet, not too dissimilar to cream of tomato soup. To roast the seeds if using, simply dry fry in a frying pan over a moderate heat until just turning brown.

ROASTED BUTTERNUT AND YOGURT SOUP
Serves 6

INGREDIENTS:
1 large butternut squash weighing about 3 lbs 3 oz (1.5 kg), halved lengthways
3 oz (80g) butter
2 large onions, thinly sliced
3 tbsp olive oil
4 large garlic cloves, crushed
2 ¾ pt (1.5 litres) chicken stock
good pinch grated nutmeg
salt and pepper
6 tbsp thick Greek natural yogurt
chopped chives to decorate
parmesan crisps (below) or roasted sunflower seeds and croutons to serve

METHOD:
Preheat the oven to 180C/35F/Gmk 4.
Scoop out the seeds and fibres from the squash. Season well with pepper add make several small deep incisions in the flesh. Divide the butter between the two wells and place on a baking sheet, cut side up.
Bake in the oven for about 1 ½ hours until the flesh and skin are tender, basting with the butter occasionally.
Remove from the oven and cut the flesh and skin, into chunks. Set aside.
Heat the oil in a large saucepan and fry the onion for a few minutes until soft but not browned.
Add the garlic and cook for 1 minute more.
Tip in the squash and chicken stock. Season to taste with the salt and pepper and nutmeg.
Bring to the boil then simmer for about 20 minutes, stirring occasionally.
Ladle into a food processor or blender then process until smooth.
Serve in bowls topped with a tablespoon of yogurt and decorated with chopped chives and a parmesan crisp or roasted sunflower /pumkin seeds and croutons.

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A excellent garnish for soups that can help transform a simple every day soup into something a little more special.

You can serve them flat or shape them into tubes while they are still warm by rolling them around the handle of a wooden spoon.

PARMESAN CRISPS
Makes 6

INGREDIENTS:
4 oz (100g) fresh parmesan cheese, grated

METHOD:

Preheat the oven to 190C/350F/GMk 4.
Divide the grated parmesan into six mounds on a lightly greased baking sheet. Place in the oven and bake for about 10 minutes until melted and lightly browned.
Remove from the oven and leave to cool or shape as desired while still warm.