Recipe       23 February 2021

Roasted Butternut Squash Soup With Granola

(Serves 4 – 5 people)


30g Unsalted butter
1tsp Olive oil
100g Onion
50g Fennel
15g Celery
1/2pc Garlic clove
1pc Star aniseed
1pc Butternut squash
1pc Thyme sprig
1/2pc Bay leaf
500ml Chicken stock
600ml Whole milk
Salt, pepper and freshly grated nutmeg


1. Cut the squash length ways. Using a spoon, scoop out the seeds. Brush with oil and season with salt and pepper.
2. Roast in oven at 350ºF until golden and soft.
3. Cut the vegetables into a rough chop. Approx 1cm dice.
4. Sweat the chopped vegetables, aniseed and garlic together.
5. Add the chicken stock and milk, bring to the boil and simmer.
6. Once cool enough to handle, scoop the roasted flesh from the squash. Add to the soup base and simmer for a further 15-20 minutes.
7. Remove from the heat and blend until smooth.
8. Using a ladle, pour and push the blended soup through a fine strainer.
9. If required add more milk to correct the consistency.
10. Taste and correct the seasoning with salt pepper and a little freshly grated nutmeg.
11. Serve the soup in a warm bowl, top with a drizzle of crème fraiche and granola (see recipe).


50g Large rolled oats
25g Slithered almonds
15g Pumpkin seeds
15g Sunflower seeds
5g Demerara sugar
1 pinch Cinnamon, ground
1/2 tsp Fennel seed
1 pinch Salt, Maldon
1 tbsp Apple purée
1 tsp Clear honey
1 tsp Oil: pumpkin seed or walnut


1. Warm the honey, apple purée and oil together with the cinnamon, ginger and salt.
2. Place all of the dry ingredients into a large bowl. Add the warm apple purée and mix well.
3. Place the mix evenly onto a sheet pan lined with parchment paper.
4. Bake at 250°F for 45 min to an hour until golden in colour.
5. Allow to cool.
6. Break up and store in a sealed container for up to a week

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