Thursday, 20 September 2007

Butternut Squash Soup

1 butternut squash, diced
2 onions, quartered
5 cloves garlic
250g cherry tomatoes
olive oil
1 litre vegetable stock
Toss the squash, onions, garlic and tomatoes in the olive oil and honey and roast for 25 minutes in a hot oven with the rosemary.
Blend, adding the stock until it reaches the desired consistency. Season, heat through and serve.
Serves 4.

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