The garlic flavour is strong with this one, but in a flavourful, dreamy way, not a smack-in-the-face kind of way.
Roasted butternut squash and garlic soup
1 large butternut squash, peeled and chunked (best of luck)
2 medium onions, peeled and cut into wedges
3 cloves of garlic, bashed
salt and pepper
1L chicken stock (I used a Kallo cube because it’s gluten free and yum)
1) Throw all the veg into a suitably sized pan, drizzle with oil and season. Roast at 150C for 45min – 1 hour. It’s done when you can easily get a fork through a piece of squash.
2) Add a third of the roasted vegetables to your blender. Add enough stock to cover. Blitz. Pour into a clean saucepan. Repeat three times until all veg and all stock has been blitzed into decadent, smooth goodness.
3) Reheat, check the seasoning and then serve.