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Squash soup
Fruit and vegetables
1 medium
butternut squash
(around 800g/1lb 12oz), peeled, seeds removed, chopped into 2.5cm/1in chunks
1
red onion
, cut into wedges
½ red
pepper
, seeds removed, roughly chopped
10
cherry tomatoes
3
garlic
cloves, peeled and left whole
2 sprigs fresh
thyme
4
sage
leaves
Cooking ingredients
3 tbsp
olive oil
500ml/18fl oz
vegetable stock
salt and ground
black pepper
1 tbsp
olive oil
Dairy, eggs and chilled
25g/1oz freshly grated
Parmesan
3 tbsp
double cream
1 tbsp
double cream
Meat, fish and poultry
3 slices
pancetta
or rindless streaky bacon, ideally smoked
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