Soup of the week -Roast Butternut Squash

I have been making all different types of soups for a couple of months and experimenting with some of my own, so Paul can take them to work for his lunch and i always have my dinner ready. So i wanted to share some of my favorites.

Roast Butternut Squash Soup

1.5 litres Chicken Stock

1 Large Butternut Squash

1 Large Onion

2 Cloves Garlic

2 tble Spoons White Wine Vinegar

Rosemary or Thyme

Its super easy to make, cut the squash in half and scoop out the seeds, place on a roasting tin with the rosemary and roast in the oven.

Fry the onion and Garlic in a pan. Once softened add the hot stock and white wine vinegar and a pinch of rosemary or thyme.

Once the Squash is ready, peel off the skin, which should come away easily, chop it up and add it to the pan.

Simmer for 15 mins and blend!

This is my favorite soup at the moment and i had already eaten half if it when i remembered to photograph it!

Enjoy!!!