Butternut squash soup with parsley purée

from bbcfood

Ingredients

  • 1.8kg 4lb wedges of butternut squash
  • 3 tbsp olive oil
  • 6 cloves garlic
  • 2 sprigs of thyme
  • Salt and freshly ground black pepper
  • 2 onions
  • 2 carrots
  • 2 sticks celery
  • 1 tbsp freshly chopped sage
  • 2 litres/3½ pints hot vegetable stock
  • 1 bunch flatleaf parsley
  • 1 clove garlic
  • 30g 1oz parmesan
  • 100ml 3½fl oz extra virgin olive oil
  • , to taste Lemon juice

1 serving (100 grams)

~ servings