Squash and Fava Bean Soup

Method

1. Pre-heat the oven to 180°C/Gas Mark 4.
2. Wash the squash and cut in half. Remove the seeds and trim the outside (there is no need to peel it). Cut into 3cm chunks and put in a bowl with 1 tbsp of the oil. Turn the squash so that it is well coated in the oil and place on a baking tray. Roast in the oven for about 20-25 minutes until soft and starting to brown at the edges.
3. Meanwhile, heat the remaining oil in a large pan and sauté the onions for 5-10 minutes until soft and starting to brown at the edges.
4. Add the vegetable stock and split dried fava beans, bring up to the boil and then turn the heat down and cover with a lid. Simmer for about 20 minutes.
5. Add the roasted squash and continue to simmer, covered, for a further 10 minutes or until the split dried fava beans are soft.
6. Leave to cool slightly and then process with a blender to a smooth consistency. Gently re-heat, stirring in the grated cheese and thinning with water if the soup is too thick. Season with salt and freshly ground pepper.