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Roasted butternut squash soup
Fruit and vegetables
1
butternut squash
, peeled, seeds removed, cut into 2.5cm/1in cubes
1 white
onion
, chopped
2 cloves
garlic
, roughly chopped
20g/¾ oz fresh
basil
leaves
20g/¾oz fresh
chervil
1 lime, juice and
zest
only
Cooking ingredients
2 tbsp clear
honey
2 tbsp
olive oil
500ml/18fl oz
vegetable stock
75ml extra virgin
olive oil
salt and freshly ground
black pepper
25g/1oz
pine nuts
, lightly toasted
Dairy, eggs and chilled
150ml/5fl oz
double cream
50g/2oz
crème fraîche
Other
110ml/4fl oz
white wine
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