This is a delicious, flavoursome winter recipe, perfect for warming you up as the cold winter nights draw in. Also a perfect quick dish if you are short of time at supper!

• 1 Medium butternut squash
• Olive oil for cooking
• 1 Onion, peeled and chopped in the mini chopper
• 3 Garlic cloves, peeled, halved and germ removed
• 1 Tbsp Pine nuts
• 800ml Vegetable or chicken stock
• 25g Butter
• 120g Cooked peeled brown shrimps or crayfish tails
• Sea salt and freshly ground black pepper
• 2 Tbsp single cream (optional) to finish

Method

• Heat the oven to 200c/gas 6.
• Peel, halve and deseed the butternut squash, then cut into 2cm chunks and place in a roasting tray
• Drizzle with olive oil and season with a few pinches of sea salt
• Roast in the oven for about 20 minutes until soft and caramelised
• Meanwhile, heat a drizzle of olive oil in a medium saucepan
• Add the chopped onion and sweat gently over a low heat for 7-8 minutes to soften
• Add garlic and sweat for another minute
• Add the pine nuts and cook for a minute or two until lightly golden and take the pan off the heat
• Once the squash is cooked, add it to the onion mixture
• Return to the heat
• Pour on enough stock to cover and bring to the boil
• Lower the heat and simmer for 5 minutes
• Take the pan off the heat and using Dualit Blending stick, blitz the soup until smooth
• Season with salt and pepper to taste and add enough of the remaining stock to give the required consistency. Heat through gently until hot
• Melt the butter in a frying pan over a medium heat
• Add the Brown shrimp or crayfish tails and gently warm
• Spoon the Brown shrimp or crayfish into middle of soup bowl and pour the butternut squash soup around
• Finish with a drizzle of cream and serve with toasted wholemeal bread