Ingredients
1/2 fennel, chopped
1 leek, sliced
1 butternut squash, peeled and chopped
2 cloves of garlic, chopped
olive oil
1/2 tsp smoked chilli flakes
300 ml vegetable stock
Salt and pepper
Pumpkin seeds
Double cream
Aleppo pepper
Method
Add a splash of olive oil to a large saucepan, and set on a moderate to high heat. Add the vegetables and chilli flakes, and cook for about 7 minutes, stirring occasionally. Season, then add the vegetable stock and simmer for 15 min until the vegetables have softened. Add more stock if the soup is too thick.
Blitz into a smooth soup. Serve with a drizzle of double cream, some sautéed pumpkin seeds, and a sprinkle of Aleppo pepper.
Give yourself a big hug.