Ingredients

900 g (2 lb) butternut squash, halved and deseeded
1 large whole onion
1 tsp fennel seeds, lightly crushed
½ tsp dried chilli flakes
600 ml (1 pt) vegetable stock
175 g (6 oz) Seriously Strong cheddar, grated
8 thin slices of baguette
3 tbsp wholemeal mustard

Preheat oven to 200C, 400F or gas mark 6.

Cut squash into large wedges and place in a roasting tin with onion, 2 tbsp olive oil, fennel seeds and chilli. Toss. Bake for 25 to 30 minutes, or until squash is tender.

Place bread on a baking tray and drizzle over a little oil. Bake for 5 minutes, or until golden. Spread with mustard and sprinkle over 50 g (2 oz) of cheese.

Transfer vegetables and stock to food processor, add half of remaining cheese, and process until smooth. Season to taste. Transfer soup to pan and reheat gently. Meanwhile, bake croutes for 5 minutes, or until crisp. Serve soup in bowls topped with croutes and remaining cheese.

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D C Thomson & Co Ltd.    Sunday Post    post plus