I bought one of those large butternut squash — this one is about 4.5lbs. One half I’ll use to make butternut and chickpea salad with tahini, the other half I used to make butternut squash soup. It’s a pretty standard recipe, the addition of a tart green apple tempers the sweetness of the squash.
I pre-roasted the butternut to give it additional flavour, and par-boiled a carrot.
In a pan heat a little olive oil, add a couple sticks chopped celery, the carrot, half a green apple and the butternut. Add chicken stock and simmer till everything is soft. Season and blitz till smooth.
I threw in a dollop of yogurt cheese (my sour cream substitute) for appearance.