If you think Autumn means the end of good food, try this. I use coquina - it has a really vibrant colour - but butternut or pumpkin are good too. The butter makes it rich and velvety, so it's perfect as a dinner party starter or a cold weather pick-me-up.
150g unsalted butter
1 banana shallot, finely chopped
650g coquina squash peeled, seeded and diced
3/4 tsp salt
1 clove roasted garlic
3 sprigs thyme - leaves only
550ml chicken or vegetable stock
15g parmesan – finely grated
Fried wild mushrooms and thyme
freshly ground pepper
- Melt the butter over a medium heat and gently cook the shallot and diced squash for 20 minutes, stirring regularly to prevent catching.
- Add the salt, roasted garlic, thyme leaves and stock and simmer for 10 minutes then remove from the heat.
- Stir through the finely grated parmesan and blend until smooth. Pass through a fine sieve to remove any remaining lumps.
- Adjust the seasoning and serve with wild mushrooms fried with a little thyme and black pepper.