1 Medium Butternut Squash
1ltr Vegetable or Chicken Stock
1 Medium Onion
2 Cloves of Garlic
1 Small Handful Thyme
2tbsp Olive Oil
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: Jo Arnell
- pictures: David Merewether
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