Roast butternut squash soup

Autumn brings the best vegetables for wholesome soup and butternut squash is my favourite at this time of year. You’ll be amazed at just how simple this soup is to make and surprised at the few ingredients required. Feel free to play about with this recipe; I like to add some toasted sunflower seeds, bacon lardons or homemade croutons depending on my mood. Butternut squash creates a velvety, creamy texture, rich in wholesome goodness. This really is autumn in a bowl!

1 medium to large butternut squash
2 red onions
Olive oil
2 vegetable stock cubes – I use Kallo organic, low salt vegetable stock cubes
Salt and fresh black pepper
1 teaspoon of fresh thyme

Preheat the oven to 200ºc. Peel the butternut squash, cut in half lengthways and scoop out the seeds using a large spoon. Cut the squash into large chunks and place on a baking tray. Peel the red onions and chop into quarters before placing on the same baking tray. Drizzle the vegetables with a little olive oil and season with salt. Roast, uncovered, in the oven for thirty minutes or until the vegetables are soft and caramelised. Meanwhile make the stock using 600ml of boiling water and two vegetable stock cubes. Once the vegetables are cooked, place in the saucepan on a medium heat with the fresh thyme and add the stock. Bring the soup to the boil then simmer for thirty minutes. Remove the soup from the heat and gently blend using a hand blender, blend until smooth and check the seasoning. Enjoy a smug smile and some crusty bread!

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