Squash Soup with Diamond Cider (serves 4)

1 tbsp olive oil
1 knob butter
1 medium onion, peeled and chopped
1 leek, chopped
1 celery stalk, chopped
500g squash – butternut or similar, chopped
2 garlic cloves, peeled and sliced or 1 teaspoon garlic paste
250ml Diamond Black
500ml vegetable or chicken stock
Sea salt and freshly ground black pepper, to season


To a large saucepan, add the butter, oil, onion and leek. Sweat the leek and onions for a couple of minutes over a medium heat. Add the celery, squash and garlic to the pan, and pour over the Diamond Black and the Stock, simmering for around 30 minutes until the squash is soft. Once soft, remove from the heat and liquidise the soup. Season to taste and serve hot, with a warm, crispy roll. You could also try topping with croutons or crispy bacon for an extra hearty soup.