Roasted butternut squash soup

Ingredients:

• 1 butternut squash

• A few leaves of fresh sage

• A few sprigs of fresh thyme (dried herbs will work fine if you don’t have fresh)

• 2 garlic cloves

• Olive oil

• Vegetable stock

• Salt and pepper

Method:

• Pre-heat your oven to around 180 degrees (celsius)

• Chop your herbs and garlic and add to some olive oil with salt and pepper for seasoning if you wish. Mix well.

• I have learned the hard way that roasting a butternut squash without peeling it is easier! Cut your squash in half, scoop out the seeds, place it on a baking try and rub your oil and herb mix over the top

• Pop it into the oven

• Depending on the size of your squash, 30-45minutes should be sufficient. You want your squash to be nice and soft so you can scoop the insides out, wrap in foil if you feel it’s starting to burn and give it another 10-15 minutes

• Once your squash is finished, scoop the flesh out and add to a blender or food processor.

• Mix your vegetable stock and add a little at a time until you reach the desired consistency.
  

It’s super simple, lasts for days and it’s fabulous to dip stuff into!

How would you improve this recipe?

Thoroughly enjoying my quick and easy lunch with a side of bread for dipping.