A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children
Prep:20 mins
Serves 4
1 large onion, halved4 tbsp dry (fino) sherry 1kg butternut squash peeled, deseeded and chopped600ml hot vegetable stock (we like Marigold)seed bread croûtons and flat leaf parsley2 tbsp olive oil
STEP 1Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.STEP 2Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.
