Butternut squash soup with red onion and goats' cheese

Serve this soup as a warming light lunch or supper, or use it as a starter

Takes 20 min to make + 25 min cooking
Per serving 210 kcal 10g fat

1tbsp olive oil
1 red onion, finely sliced
1tbsp chopped sage
1 large butternut squash, peeled, deseeded and cubed
2 garlic cloves, crushed
700ml (1¼ pint) vegetable or chicken stock
100g goats' cheese, crumbled

1 Heat the olive oil in a large pan over a medium heat. Add the red onion and cook for 8 min, until soft. Stir in the chopped sage and cook for 2 min. Remove half the mixture from the pan and reserve.

2 Add the butternut squash and garlic to the pan. Cover and cook for 20 min over a low heat, stirring occasionally, until soft.

3 Pour in the stock and turn up the heat. As soon as the soup boils, turn off the heat. Transfer to a blender and whizz until smooth.

4 Return the soup to the pan, adding a little water if you wish. Heat to a simmer, then pour into bowls and top with the reserved onion mixture and a little goats' cheese. Serve with garlic bread.

Garlic bread
Takes 10 min to make + 10 min cooking
Per serving 261 kcal 11g fat

Preheat the oven to 200?C, 400?F, Gas 6. Combine 50g (1¾oz) softened salted butter, 2 crushed garlic cloves and 1 tbsp chopped flat-leaf parsley. Take 1 baguette and, at 2.5cm (1in) intervals, cut as if you were slicing it, without cutting right through. Divide the butter mixture between the cuts and wrap the bread in foil. Bake for 8 min. Unwrap and serve in slices.

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