Ingredients

8 plump gem squash

4 Tbs Butter

2 medium onions, finely chopped

2 cloves garlic, smashed

1.2 litres veg stock

100ml cream

Generous pinch of saffron

2 Tbs grated or shaved Parmesan per portion

150g finely grated Parmesan

Salt and pepper to taste

Method

Melt butter in a big, heavy-bottomed pot. Add the onions and garlic and sauté gently on a low heat heat five minutes, stirring now and then.

Peel and chop the gem squash, remove the seeds and add.

Add the vegetable stock. Bring to a boil and then reduce to simmer for 20 to 25 minutes or until the squash is soft.

Cool a little and blend until smooth.

Return to the stove, pour in the cream and add the salt, pepper (go carefully, it must not overpower the saffron) and saffron. Bring to a simmer and cook gently for 10 to 15 minutes, stirring occasionally to ensure it doesn’t catch at the bottom.

Taste and adjust seasoning of you like – that includes the saffron. If too subtle, add a little more and let it simmer to take up the flavour.

Finally, stir in the finely grated Parmesan.

Serve with grated or shavings of Parmesan on top and a deft sprinkling of saffron. DM/TGIFood

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