INGREDIENTS

• 1 kg. squash
• 2 onions, chopped
• 6 garlic cloves, chopped
• 50 g. fresh ginger, peeled & chopped
• 1 tsp. salt
• 2 tbsp. olive oil
• 4 large or 6 small pears, peeled & chopped
• 2 pts. vegetable or chicken stock
• swirl of double cream to garnish or just mix some in according to taste

SERVES: 8 | PREP: 10 mins | COOK: 50 mins

1. Either peel the squash or cut it into quarters.
2. Place the squash pieces on a baking tray, coat with a little olive oil and roast in a hot oven for ½ hour.
3. Meanwhile sweat the onions, garlic, ginger and salt in a covered pan with a little olive oil until soft.
4. If the squash has not been peeled, scoop out the soft flesh and discard the peel.
5. Add the roast squash, pears and stock to the pan. Bring to the boil and simmer for 20 minutes.
6. Blend to a puree using a hand-held blender and add cream to taste.