Prep time:

Cooking time: 55 minutes

Total time:

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…

  1. De-seed and roughly chop the squash into chunks and roast in olive oil for approx. 20 mins with a scattering of thyme leaves. This will bring out the nutty fruitfulness of the squash.
  2. Meanwhile, chop the onion and garlic and sauté gently in butter until soft.
  3. Add all the ingredients to a large pan and simmer gently for 30 mins. Then blend with a hand held blender or liquidize until smooth.

  • words:
  • pictures: David Merewether

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