Roasted squash soup

Warming and ‘nutty’ flavour.

carrot&gingersoup copyIngredients
1 onion, peeled and chopped
1 medium squash, peeled, deseeded, and cut into wedges
1 small potato, peeled and quartered
2 garlic cloves, peeled and crushed
Salt and pepper for seasoning
900 ml of vegetable stock
Veg oil to baste squash and sauté onions
Optional serve with Thyme leaves.

Method
Set oven at 160c.
Using a teaspoon of vegetable oil to cover squash. Place on baking tray and put in oven.
Bake squash for 20 mins or until squash is soft/cooked.
Whilst squash is baking , sauté the onions using some veg oil in a saucepan.
Cook onion until soft.
Add the potato and garlic.
Cook for a further 5 mins on medium heat.
Add baked Squash and stir in.
Pour in the stock and simmer for 25 minutes.
Using a stick blender or food processor, blend until smooth and season to taste.
Serve hot.
Optional – serve with a sprinkle with thyme leaves

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