Butternut Squash Soup

This is a simple, yet tasty, soup to make using leftover butternut squash. I had half of one left from another recipe that I wanted to use. Just double the quantities if you want to use a whole squash. I made Parmesan croutons to go alongside, just some nice bread sliced, drizzled with olive oil, coated in grated Parmesan & dry-fried in a frying pan. This recipe will make enough soup for about 4 people for lunch. Scatter sage leaves on top for extra flavour.

1 red onion diced
2 sticks of celery diced
2 carrots, peeled and diced
2 cloves of garlic, peeled and chopped
1 sprig of fresh rosemary, leaves picked
sea salt and freshly ground black pepper
Half a butternut squash deseeded and cut into chunks
1 litre chicken or vegetable stock
 olive oil

 Sweat the celery, carrot & onion in a drop of olive oil for about 10 minutes. Add the garlic & rosemary & cook for a further 2 minutes. Add the squash and stock, and simmer for 30 minutes. Season well, then blend. Serve with sprinkled sage and crusty bread.