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1 medium sized squash, seeded and cubed in roughly 3cm cubes
3 sticks celery, chopped to about the same size
a couple of sprigs of thyme
2 tbsp olive oil
1 tbsp butter
2 medium chillis, deseeded and finely sliced
2-3 shallots - finely sliced
1 clove garlic, thinly sliced
850ml vegetable stock
4 tbsp creme fraiche
Really simple: preheat oven to gas mark 6, stick the squash and celery in a roasting tin with half the oil and ensure it's all nicely coated. drop the thyme on top and cook for about 15 mins before turning and cooking for another 15 mins: should be nice and golden and soft when done.
Meanwhile throw the butter, rest of the oil, chillis, garlic and shallots in a large saucepan or small stock pan and cook on as low a heat as possible, stirring regularly to make sure nothing sticks - after 20 mins everything should be nice and soft.
once squash and celery is roasted take it out, remove the thyme and dump it in the pan with the other goodies, the stock and the creme fraiche and blitz with a hand blender. Eat with fresh, crusty bread.
Should serve 4. Unless (like me) you really like it, in which case it's lunch, tea and then lunch the next day...
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Originally Posted by Advice Trinity by Knoxville
