Roasted Butternut Squash soup

Serves 6 – 8

This soup can be made with pumpkin or any squash but I think the flavour of roasted butternut is best.

Ingredients

• 2lb 900g peeled, seeded and roughly chopped squash
• 12 ozs 325g red or white onion peeled and cut into about 8 wedges
• 3 fat cloves of garlic peeled
• 4 tbsp olive oil
• 1 tsp salt and pepper
• 1 ¾ - 2 pt vegetable or chicken stock (2 stock cubes)

Cooking instructions

1. heat oven to gas 6, 200oC fan oven 180oC, 400oF
2. place squash, onion, garlic, oil and salt and pepper in a large roasting tin and mix.
3. roast for about 30 – 40 mins stirring once or twice until soft and tinged with brown.
4. scrape into a large saucepan
5. use some of the stock to scrape all the tasty bits off the tin , add this and most of the remaining stock to the pan
6. bring to the boil and simmer for 5 mins
7. blitz with a stick blender in the saucepan or in a food processor (you may need to do this in tow batches), return to the saucepan to reheat.
8. taste and season if necessary and adjust the thickness to suit your taste using remaining stock

Variations

• replace some of the stock with milk for a creamier soup
• add a couple of sprigs of thyme or rosemary to the roasting tin. (Remove twigs before blitzing)
• for a slightly spicy soup mix 1 tsp ground cumin or 1 desert spoon of your favourite curry powder or paste to the roasting tin prior to roasting.

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