Roasted Butternut Squash Soup With Gorgonzola-Walnut Toasts

1. 1

   Preheat the oven to 200C/400F.

2. 2

   Cut the top and bottom off of the squash, then slice it in half lengthways. Scrape out the seeds like it's a miniature version of a Halloween pumpkin. Then peel each half. After all that palaver, cut the remaining flesh into 2cm/1-inch cubes. Toss the squash in a roasting pan with the thyme leaves, salt, pepper, and two tablespoons of the oil. Roast in the oven for an hour.

3. 3

   20 minutes before the squash is done, warm the remaining oil in a medium saucepan over a medium flame. When hot, add the onion and turn the heat down to medium-low. Saute the onion slowly until it's very soft and just starting to go brown, around 15 minutes. Then add the garlic slices and saute for another 2-3 minutes.

4. 4

   Add in the roasted squash and the stock, and bring everything up to a simmer. Then remove from the heat and blitz with an immersion blender until completely smooth. Taste for seasoning; if your squash isn't sweet enough for your palate, stir in some maple syrup. Serve with toast, optionally spread with gorgonzola-walnut butter.

5. 5

   If not using a food processor, finely chop the walnuts. Then put all ingredients in either a mixing bowl or the bowl of a food processor. Pulse in the machine until well-combined and a little fluffy, or mash with two forks until mixed.

* Per serving · 4 servings · Values may vary.