Creamy butternut squash soup recipe

Method

1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the squash in a large roasting tin, toss together with 3 tbsp oil, season, then roast in the preheated oven, turning once during cooking, for 30-40 mins, until golden and soft.
2. Meanwhile, heat the remaining 1 tbsp oil with the butter in a large saucepan. Add the onions and cook over a low heat for 10-15 mins until really soft. Add the garlic and cook for 2 mins more.
3. Tip the cooked squash into the pan along with the stock and leave to bubble for a minute or two. Use a stick blender to carefully whizz the soup until smooth. Stir through 4 tbsp of sour cream, then ladle into mugs or bowls and swirl over the remaining sour cream to serve.

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• Freezing and defrosting guidelines

  Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.