FARMERS WIFE creamy butternut and rosemary soup

• 1 butternut squash (approx. 1 kg)
• 2 tbsp sunflower oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 2 sprigs fresh rosemary
• litre vegetable stock (made from a stock cube)
• 150ml Elmlea single

+cut the squash in half and scoop out the seeds. Carefully peel away the skin and dice the flesh. Heat the oil in a large pan, then add the squash, onion, garlic and rosemary and cook, stirring, for 5 minutes.

1. Pour the stock over the mixture, bring to the boil, cover and simmer for 25 minutes.
2. Remove the tough rosemary stalks from the pan (don’t worry if some of the small leaves have come away) then blend in batches until smooth, using a blender.
3. Pass through a sieve into a clean pan, add the Elmlea and heat through gently. Season to taste.

Cook’s tip: Serve with crunchy croutons – heat a little sunflower oil in a pan and fry one slice of day-old bread, cut into cubes, for 2-3 minutes until golden. Drain onto absorbent kitchen paper. Add a swirl of cream and some chopped rosemary.