BUTTERNUT SQUASH SOUP

Serving details:

Serves 4

Ingredients:

• 2 tbs[ butter
• 1 kg butternut squash peeled and cut into thick chunks
• 300 ml crème fraiche
• 500 ml double cream
• freshly ground black pepper
• 50 g ground cumin
• 2 juice of lemon
• salt
• several chives, cut into 2.5cm/1 in lenghts
• 900 ml stock chicken cube

Method:

To make the cumin cream, pour the cream into a bowl and stir in the lemon juice.

Fold the ground cumin and season with salt and pepper.

Place the squash and the stock in a large pan over a high heat.

Bring to the boil, then reduce the heat and simmer for 20 minutes.

Remove from the heat and allow the mixture to cool, then puree in a blender until smooth.

Return the puree to the pan over a medium heat. Stir in the crème fraiche, cumin cream, butter, salt and pepper.

Stir until heated through, adding more seasoning if necessary.

Serve garnished with the chives.