Roasted Butternut Squash and Onion Soup

serves 4-6

With a smooth, pale yellow skin hiding an intense, deep ocher flesh, Butternut Squash can be stuffed and baked or sliced, diced and braised; but roasting serves only to enhance the natural sweetness of this North American winter squash and humble onion. Served piping hot, garnished with a sprinkle of snipped chives and a basket of crusty bread, this is a lunch or supper fit for a king...

  • 1 medium butternut squash
  • 2 onions
  • olive oil
  • 500ml hot stock
  • sea salt and black pepper

Preheat the oven to 200C

Half the butternut squash, remove the seeds and cut each half longways into about 4 or 5 slices then the same with the onions. Place on a baking tray, sprinkle with a little olive oil and roast for about 20 – 25 minutes until tender. Remove from the oven and allow to cool.

Place the squash skin side down and remove by carefully running the blade of a sharp knife between the flesh and skin. Chop into rough chunks then, in batches, place the squash and onion and a little hot stock into the goblet of a liquidiser, whizzing to a smooth puree. Season with sea salt and black pepper.

Serve piping hot.