Staying In: A Hearty & Heartening Honeynut Passion Fruit Soup

∙ 2 Honey Nut Squash
∙ 50g Onion, yellow or white
∙4 passion fruits
∙150ml chicken or vegetable stock
∙Olive oil
∙Butter
∙Salt

Directions

1) Peel the honey nut squash, cut it up into chunks, drizzle with olive oil and sprinkle some salt, then roast in a 350°F oven.

2) Roasting will take about 30-45 min depending on the size of the chunks and the oven. Keep checking it; you want the squash to be nicely colored as it takes on a light brown tinge around the edges. There is no need to turn the squash over, but feel free to do so if you prefer - it all depends how much caramelization you want to achieve.

3) Meanwhile cut the passion fruits in half, scoop out the inside and place the pulp into a fine mesh sieve; set the sieve over a bowl. With the back of a metal spoon, working in circles, press the pulp and seeds against the mesh continuously as a blender would. This will press the pulp down into juice and leave the seeds out. The longer you do this, the more pulp you will convert to juice.

4) Make sure when you’re done that you scrape the bottom of the sieve on the outside as there will be valuable juice there. You can easily do this with the edge of the spoon. Set the juice aside.

5) You want to judge the consistency of the soup yourself, so add a bit of stock, mix well with a spoon and taste. If it's a little thick for you, add a bit more. When you reach the consistency you want, add salt if needed and heat up.

6) When the soup is ready to be served, keep it on a low heat and separately melt the butter in a small saucepan at medium heat until it turns hazelnut in color - the foam will have subsided by then. Be careful not to burn the butter, but again cook it to the point you prefer. Ensuring the heat is still relatively high, add the passion fruit juice and mix vigorously so you create a nice emulsion.

7) Serve the soup in a warm dish and finish off with a couple of spoons of the burnt butter and passion fruit sauce.