Ingredients

For the soup
300ml/10½fl oz chicken or vegetable stock
½ butternut squash, peeled, seeds removed, flesh chopped
1 tsp ground cumin
50ml/2fl oz double cream
salt and freshly ground black pepper
For the herb dressing
3 tbsp olive oil
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chervil
1 tbsp chopped fresh chives
salt and freshly ground black pepper
1 tbsp Greek-style yoghurt, to serve

Method

1. For the soup, bring the stock, butternut squash and cumin to the boil in a pan, then reduce the heat and simmer for 8-10 minutes, or until the squash is tender.
2. Add the cream and season, to taste, with salt and freshly ground black pepper.
3. Blend the mixture until smooth using a stick blender.
4. For the herb dressing, blend the oil, herbs and seasoning together in a food processor until smooth.
5. To serve, ladle the soup into a serving bowl and add a spoonful of the Greek-style yoghurt to garnish. Drizzle over the herb dressing.