Roast Butternut Squash Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 butternut squash
• 3 tablespoons olive oil
• 2 sprigs thyme
• 2 carrots, sliced
• 2 onions, sliced
• 2 sticks celery, chopped
• 2 liters vegetable stock
• 75 ml double cream (heavy cream)

Recipe

• 1 heat oven to 240c / 475°f.
• 2 cut squash in half and scoop out seeds, keeping skin on cut into chunks. place on a baking tray and drizzle with 1 tbsp olive oil. scatter with thyme and season if desired. roast for 45 mins or until soft.
• 3 heat the rest of the oil and and add carrots, onion and celery. cook gently until soft but not brown.
• 4 add stock and bring to boil, simmer for 20 minutes.
• 5 take out the squash and remove the flesh, add this to the pan. simmer for a further 5 minutes
• 6 blitz the soup with a blender or processor until smooth. return to pan and add cream.
• 7 reheat to desired temp and serve.