Roasted Squash and Lemon Thyme Soup
A sumptuous autumnal warmer
Preparation time: 10-15 minutes Quantity: Serves 4 Cooking time: 40-50 minutes
Ingredients
1-2 tablespoons olive oil
1 kg/ 2 lb butternut squash, peeled and diced
2 red onions- diced
1 stick chopped celery
2 cloves garlic- sliced
3-4 sprigs fresh lemon thyme
1 pint milk
1/2 pint water or stock
2 teaspoons chopped thyme
Method
- Roast the onion, squash, garlic, celery and sprigs of thyme in a roasting dish drizzled with the olive oil and season
- Bake in a pre-heated oven Gas 6/180*c/380*f for 30-40 minutes-till all is soft and browned
- Place in a big saucepan and disregard the thyme
- Add the milk and stock and boil for 10-15 minutes
- Liquidize- add the thyme
- Serve with a swirl of something good