butternut squash soup – serves 4

1 medium onion finely diced
1 stick of celery - chopped

large knob of butter
I large butternut squash, peeled, deseeded and chopped into 2cm dice
2 medium sweet potatoes, peeled and chopped into 2cm dice
5 cm root ginger - peeled and grated finely

sprig of thyme
sqeeze of honey
1 litre of good chicken stock - hot

small goats cheese
100ml double cream

loaf of crusty bread

Soften the onion and celery in butter for a few minutes

Add the squash and sweet potato. Soften for another few minutes stirring occasionally

Add the thyme and honey, stir to coat vegetables. Add ginger and season. Now, add the chicken stock and simmer until the vegetables are softened

Adjust seasoning

Blend in batches until smooth

Put a ladle full into each bowl

Combine the goats cheese and cream in a food processor

Place a spoon of cheese mixture in centre of each bowl and serve with crusty bread