Butternut squash and saffron soup

Ingredients

1 butternut squash

2 celery sticks

3 leeks

1 tbsp butter

1 tsp black mustard seeds

Generous pinch saffron strands

600ml light chicken stock

4 slices of bread, crusts removed and cut into squares

4 tbsp olive oil

1 tbsp finely chopped parsley

2 garlic cloves, peeled and finely chopped

Zest of one lemon

Method

1. Peel, trim and chop the vegetables. Combine in a casserole dish with the tablespoon of butter and colour ...