- STEP 1
Put the butternut squash, red pepper and whole garlic cloves (leave skin on) and herbs in to the oven at 200c/fan180c with a slash of olive oil for 30 - 40 mins until soft & golden.
- STEP 2
In the mean time gently soften the onions, celery and carrot with a splash of olive oil and good dollop of butter. Add chilli once softened.
- STEP 3
Remove herbs if crispy and put butternut squash etc. in with the onion mixture. Add 600 mls of stock.
- STEP 4
Puree mixture in batches until smooth & lump free. Pass through a sieve to omit any unwanted skin. This gives a smooth as silk consistency making it dinner party standards.
- STEP 5
Reheat on a low heat gradually adding remaining stock until you have YOUR desired consistency and season with white pepper. Enjoy!
