Today has been cold & wet, a perfect day for some homemade soup.
Roasted Butternut Squash.
4 Cloves Garlic
1200 ml Vegetable Stock
Sprigs of Thyme
This makes enough for around six good servings, I always make a little extra so there is some for another day.
Chop the squash up into chunks , chop the onions and peel the garlic add a few sprigs of Thyme.
Drizzle Generously with Olive Oil.
Roast at 200 c for around 30 mins or until softened, turning the veg half way through.
Place in a large pan add hot Vegetable Stock and blend.
Season well and warm through again.
Served with some tasty cheese scones.
Simple tasty food.