Instructions: Aga equipment:
small roasting tin on second set of runners in roasting oven

Cut the squash in half lengthways scoop out the seeds and place the squash in the small roasting tin.

Season lightly and drizzle with olive oil then roast for 40 minutes.

Rinse the butter beans then bring them to the boil in a pan of fresh water use just enough to cover the beans.

Cover and place on the floor of the simmering ovenuntil required.

Pour any oil and juices from the squash into a large ovento hob casserole and add sufficient olive oil to give about 2 tbsp.

Cook the onion in the oil covered for 10 minutes on the floor of the roasting oventhen add the garlic.

Scoop the flesh out of the squash and add it to the pan with the butter beans and their water.

Add the stock cube or bouillon powder grated nutmeg and a little extra salt and pepper with sufficient extra water to cover the ingredients.

Return the soup to the boil then cover and cook on the floor of the simmering ovenfor at least 1 hour until the butter beans are tender.

Allow the soup to cool slightly then whizz it until smooth in a blender or food processor adding the milk.

Return to the pan and reheat as necessary adding extra salt pepper and nutmeg to taste.

Serves 6

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