Winter Vegetable Bisque
ready in 50 min.
Heat together the oil and butter in a large saucepan set over a medium heat until hot.
Add the onion, celery, butternut squash, and a little salt. Sweat for 7-8 minutes until softened.
Stir in the thyme and cover the vegetables with the stock. Heat the soup until simmering.
Cook steadily for 20 minutes. Blend until smooth using an immersion blender.
Season to taste with salt and pepper. Ladle into serving bowls and garnish with a swirl of creme fraiche, some parsley, and a little more freshly ground pepper.