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Win a trip to Nick Nairn's cookery school with Kallo Organic Stock Cubes
Top TV chef and cookery school owner Nick Nairn is a staunch supporter of using only the best quality ingredients. This is why he has chosen to team up with Kallo Organic Stock Cubes to cook up this simple and delicious new recipe.
Nick Nairn's Roasted Butternut Squash Soup with Garlic and Thyme
Serves 4
1 medium-sized butternut squash
6 cloves garlic, unpeeled
2 tablespoons olive oil, plus extra for brushing
2 small onions, peeled and chopped
50g long grain rice
750ml Kallo Organic Vegetable Stock
4 sprigs thyme
freshly ground black pepper
1. Slice the butternut squash in half lengthwise and remove seeds. Brush with olive oil, then stuff 3 unpeeled garlic cloves into each cavity. Place squash onto roasting tray, and then into the oven (pre-heated to 180°C) and roast for 20-30 minutes.
2. Meanwhile heat large saucepan and add remaining olive oil and onions and sweat for about 10 minutes. Add rice and stir in. Make the stock according to packet instructions, add to the pan and bring to the boil, then simmer for 15-20 minutes until rice is tender.
3. Remove squash from oven, take out garlic cloves, remove skins, then add to stock. Scoop flesh out of squash halves and add to the stock, along with thyme, and bring to the boil. Simmer for 10 minutes.
4. Take off heat, remove thyme, ladle soup into blender and season to taste. Switch it on low before turning it all the way up to maximum - blitz until smooth. Pour back into a clean saucepan and heat gently, adding a little hot water if soup seems too thick. Serve straight away with crusty bread.
Whether you're cooking for the Queen like Nick, or for your nearest and dearest, Kallo Organic Stock Cubes, made from the best quality organic ingredients, are a good, healthy base for all home-made soups, meat or vegetable dishes, sauces and gravies.
Natural and pure, they are also gluten and lactose-free; made without GM ingredients and contain no artificial additives. They are available in nine different meat and vegetable varieties from major supermarkets and health food stores.
Win a day's course at Nick Nairn's Cookery School in Scotland with dinner and accommodation at the nearby Lake of Menteith Hotel including travel costs, worth over £500 by answering this simple question: