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Serves: 4

1 Medium Butternut Squash

1ltr Vegetable or Chicken Stock

1 Medium Onion

2 Cloves of Garlic

1tsp Cumin

1 Small Handful Thyme

2tbsp Olive Oil

1tbsp Butter

Salt and Pepper, to taste

It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…

  • words:
  • pictures: David Merewether

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