Roasted butternut squash soup recipe
 James Martin’s creamy butternut squash soup makes a simple vegetarian supper. Just add lots of bread and butter. 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes2 tbsp clear honey2 tbsp olive oil1 white onion, chopped2 cloves garlic, roughly chopped110ml/4fl oz white wine500ml/18fl oz vegetable stock20g/¾ oz fresh basil leaves20g/¾oz fresh chervil75ml extra virgin olive oil150ml/5fl oz double cream1 lime, juice and zest onlysalt and freshly ground black pepper50g/2oz crème fraîche25g/1oz pine nuts, lightly toasted 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes 2 tbsp clear honey 2 tbsp olive oil 1 white onion, chopped 2 cloves garlic, roughly chopped 110ml/4fl oz white wine 500ml/18fl oz vegetable stock 20g/¾ oz fresh basil leaves 20g/¾oz fresh chervil 75ml extra virgin olive oil 150ml/5fl oz double cream 1 lime, juice and zest only salt and freshly ground black pepper 50g/2oz crème fraîche 25g/1oz pine nuts, lightly toasted Method Preheat the oven to 200C/180C Fan/Gas 6.Place the squash onto a baking tray and drizzle with the honey and olive oil.Place in the oven to roast for 30-40 minutes, or until tender.Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, then add the cooked squash.Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the squash onto a baking tray and drizzle with the honey and olive oil. Place the squash onto a baking tray and drizzle with the honey and olive oil. Place in the oven to roast for 30-40 minutes, or until tender. Place in the oven to roast for 30-40 minutes, or until tender. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Add the wine and stock and bring to the boil. Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, then add the cooked squash. Simmer for about 3-4 minutes, then add the cooked squash. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil.