Ingredients
½ butternut squash, peeled, deseeded and cubed
2 tbsp olive oil
salt and freshly ground black pepper
1 clove garlic
¼ romero pepper, finely chopped
50ml/2fl oz white wine
200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)
100ml/3½fl oz double cream
½ lime, juice only
2 tbsp Greek yoghurt, to garnish
1 dill sprig, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Toss the butternut squash cubes with half the oil and season well with salt and freshly ground black pepper.
3. Place on a baking tray and roast in the oven for 10 minutes.
4. Heat the remaining olive oil in a saucepan and cook the garlic and pepper until soft.
5. Add the roast butternut squash and cook for two minutes.
6. Add the wine and chicken stock and simmer for two minutes.
7. Add the cream and lime juice, season with salt and freshly ground black pepper, then blend with a hand blender.
8. Serve in a warm bowl with a dollop of Greek yoghurt and dill leaf to garnish.
