Sherried squash soup

Ingredients

• 1 large onion halved
• 4 tbsp cooking sherry dry (fino)
• 1 kg butternut squash peeled deseeded chopped
• 600 ml vegetable stock hot (we like Marigold)
• 1 leaf seed bread croûtons and flat parsley 
• 2 tbsp olive oil 

Equipment

• food processor
• knife

Directions

1. Fry the onion in the oil for 5 mins until softened.
2. Add the sherry and squash and sizzle for 1-2 mins.
3. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
4. Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread crotons (see above right) and a parsley sprig.