1 butternut squash; 2 cm leek (white part); 1-2 heads garlic; 700ml beef or vegetable stock; extra thick cream; a pinch cumin; olive oil; salt, white pepper
Butternut Squash Soup
Cut the top off the unpeeled garlic and brush it with oil. Cut the unpeeled squash into four and remove the seeds. Place it with the garlic on a baking tray, brush with oil and bake for 40 minutes at 200ºC (or until soft). Meanwhile peel and thinly slice the leek and grind the cumin with coarse salt with a pestle and mortar. Remove the flesh of the squash and garlic. Soften the leek on a medium heat in butter, add the squash, garlic and stock and simmer for 10 minutes. Blend the soup, season and add a pinch of nutmeg. Close the pan with a lid and leave to stand for 10 minutes. Serve with a dollop of extra thick cream and garlic bread.