Butternut squash & almond soup

The almonds give a lovely twist on this autumnal soup.

Serves: 4

Ingredients

4-5 tablespoon olive oil

1 onion, chopped

3 garlic cloves, chopped

1kg butternut squash, peeled, deseeded and chopped

120ml white wine

150ml vegetable or chicken stock

150ml double cream

5-6 amaretti biscuits

squeeze lemon juice

To serve

2 tablespoon blanched almonds

4 teaspoon yogurt

fresh snipped chives

1. Heat 2-3 tablespoon oil in large pan and add the onion, garlic and butternut squash. Cover with lid and cook gently for about 10-15 mins until softened. Add the white wine and bring to the boil; bobble away until most of it has evaporated.

2. Pour in the stock and cream, season, then simmer for 5 mins. Cool slightly, then blend in a liquidiser with the amaretti biscuits.

3. Heat the remaining olive oil in a frying pan and fry the almonds until golden - stirring all the time. Set aside. Return the soup to the pan and reheat gently. Tast and adjust seasoning with a squeeze of lemon juice. Ladle the soup into warmed bowls and top each with a few almonds, 1 teaspoon yogurt and some snipped chives.