Chef Philip Yeung’s recipe for warming Roast Butternut Squash Soup

Butternut Squash Soup

• 2 large squash
• 1 spanish onions
• 1 med carrots
• 1 sticks celery
• 2 cloves garlic
• 2 sprigs thyme
• 2 sage leaves
• 1 tsp ginger
• 2ltrs litres light chicken or veg stock
• 200ml cream

Peel squash and chop into larges chunks. Roast with garlic at 180 until nicely caramalised

Sweat other ingredients with olive oil and butter, add in squash, liquid, bring to boil and simmer for 20 mins

Blitz and season and pass

Hazelnut cream

• Cream
• Hazelnut oil and paste

Whip cream and add oil and paste to taste. Season

Sage dumpling

•  250g potatoes
• 100g flour
• ½ egg
• Chopped sage

Bake potatoes @170 until soft. Peel and mash. Season and add sage, flour and egg.

Work dough for 2 mins. Roll out into 1.5 pieces.

To assemble

Blanch dumpling in salted boiling water until they flat to the top. Pour soup into 6 bowls.

Place as many dumplings as preferred on top of the soup. With a hot teaspoon run it through the cream to form a quenelle and place it in the middle of the bowl. Drizzle with olive oil and some crispy sage (Optional) and serve