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).
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