Butternut Squash

Ingredients 

1 Butternut Squash

1 medium onion

2 pints of vegetable stock

1 handful of thyme sprigs.

Method 

Cut the squash in half (watch your fingers!) remove the seeds lightly coat in olive oil. Roast for 45mins to 1 hour in 180 degree oven. For the last 10 minutes of roasting chuck in the thyme and it will fill your kitchen with a lovely smell. Chop the onions and fry them on a low heat so they go translucent rather than brown. When the squash is done, remove the thyme springs and scoop out the internal flesh of the squash then add it to the pan, it should come away from the skin very easily. Add the stock and three or four springs of thyme then boil for 5 – 10 minutes to make sure everything is soft. Remove the thyme and then blend the soup, returning it to the hob briefly before serving. It should be a beautiful smooth consistency and bright orange in colour. Serve with a swirl of crème fraiche with fresh bread and a strong cheddar.