We are lucky - this winter so far has been sunny and mild but we still leave it to the smokers to take their coffee (or pastis) on the terraces of the cafés on Vaison's Place Montfort. As far as I am concerned it is cold enough to cook hearty warming winter soups and this one has fast become a firm favorite.
All you need to serve 6 generous portions is a nice little butternut squash, a head of garlic, some vegetable stock and a dollop of cream. But first you have to drizzle the main ingredients with a little bit of olive oil and then roast them for about 30 minutes or so in the oven to really bring out the flavor.
Roast for 30 minutes
Once cool enough to handle, just peel the skin off the squash (far easier now than if you try to peel it raw) and squeeze the garlic cloves out of their skins, puree all in a cup or so of vegetable stock, season to taste with some chilli flakes and pepper fresh from the mill and stir in a bit of double cream. Because it is roasted, the garlic will not make you smell but give the soup a wonderful earthy flavor.
Roasted Butternut & Garlic Soup