The Darleys Recipe for Butternut Squash Soup with toasted seeds and pumpkin oil.


 1 large butternut squash (around 1 kg)

2 carrots

2 white onions

3 cloves garlic

100g butter

10 sage leaves

1 litre vegetable stock

200 ml cream



 Cut the squash into quarters lengthways and remove the seeds with a spoon. Arrange the squash and sage onto a baking tray skin side down, lightly oil, season with salt and pepper and roast in the oven at 180 for 30 minutes until the skins have softened and caramelised (the better the caramelisation the better the flavour of the soup!)   

 Whilst the squash is roasting, peel and dice the carrots and onions and add to large pan with the butter and garlic, gently sweat off the vegetables in the butter on a medium heat until the onions have turned translucent.

 Add the roasted squash, the cream and vegetable stock to the pan and simmer on a medium to low heat for 10 minutes.

 To finish the soup, blitz the contents of the pan with a stick blender or in a food processer until silky and smooth, season to taste.

 At Darleys we served the soup with toasted seeds and pumpkin oil, but a good quality crème fraiche would be a pleasant alternative or you could use chilli oil for a bit of a kick!