1 squash cut in half and seeds removed
4 sprigs of thyme
4 sprigs of sage
4 garlic cloves crushed
Salt and pepper
1 onion finely diced
3 cloves garlic chopped
1.1l water
2 vegan stock cubes
1 tsp of saffron
5 tbsp vegetable oil
sherry vinegar to taste
1. Preheat the oven to 160˚C.
2. Score the flesh of the squash. Season with salt and scatter the thyme, garlic and sage on top of the squash.
3. Pour 3 tbsp of oil onto the squash and roast in the oven for 1 hour 20 minutes or until soft.
4. In a large saucepan heat the water and stock cubes. Bring to the boil and whisk together. Set aside.
5. In a separate large saucepan add 2 tbsp vegetable oil and cook diced onion for 10 minutes until soft and slightly coloured. Add the garlic and cook for another 2 minutes. Pour over stock and bring up to boil again.
6. Scoop out 500g flesh of the squash and add to stock and onions. Add a pinch of saffron and cook out on a simmer for 7 minutes.
7. Blend until smooth and strain. Finish with black pepper, sherry vinegar and salt to taste.
