Pre-heat oven to 180 degrees celcius. Put butternut on a greased baking tray and lightly brush with half olive oil.Bake for twenty minutes, or until softened and slightly browned around edges.Heat remaining oil in a large saucepan.Cook onion and cumin for two minutes, then add carrots and celery and cook for a further three minutes, stirring frequently.Add roasted butternut and stock. Bring to the boil, reduce heat and simmer for twenty minutes.Allow to cool a little before puréeing in a blender or food processor.Return soup to pan and gently reheat, without boiling.Season to taste with salt and black pepper.Top with cream, and sprinkle with parsley and black pepper.Serve with garlic bread or crispy ciabatta.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.