Roasted Garlic And Butternut Squash Soup

1. 1

   Preheat oven to 220C, 425F, Mark 7

2. 2

   Place the garlic, half the oil and the thyme sprigs in a foil parcel.

3. 3

   Brush or rub a tbsp of the oil all over the squash halves and place on a baking tray with the foil parcel.

4. 4

   Place the baking tray in the oven and roast the squash and garlic for 25 minutes then reduce the heat to 190C, 375F, Mark 5 and roast for a further 25 minutes. If the squash isn't tender throughout, return to the oven until it is.

5. 5

   While the squash and garlic are cooling, heat the rest of the oil in a large heavy pan and gently cook the onions and coriander for 10 minutes or until softened.

6. 6

   Scoop the flesh of the squash out of the skin and add the the onions. Squeeze the the garlic out of it's skin, I usually use the back of a teaspoon to avoid burning myself, and add to the pan with the onions and squash.

7. 7

   Add the stock, half the oregano, salt and pepper to taste.

8. 8

   Let the mix cool slightly, then process in a blender.

9. 9

   Reheat and add the remaining oregano to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.