Saturday, 1 October 2016

Today has been cold & wet, a perfect day for some homemade soup.

Roasted Butternut Squash.

2 Squash
2 Onions
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.