Roasted squash soup


2 lb squash or pumpkin

12 oz onions

1 clove garlic

Pumpkin, walnut or sunflower oil

2 oz butter

Milk or double cream

2 pints vegetable stock

Seasoning, toasted pumpkin seeds to serve


Cut the squash or pumpkin into large chunks the size of a grapefruit, splash with two tablespoons of oil and roast in a hot oven for approximately 40 minutes, or until they begin to soften.

Peel and slice the onions and cook gently in the butter with the garlic until soft.

When the roasted squash/pumpkin is cool, scoop away from the tough skin and add to the onions and garlic. Add enough stock to barely cover the vegetables, bring to the boil, and then simmer gently until the mixture is soft.

Allow to cool slightly, then blend or process until smooth. Season to taste, with salt and pepper. Finish the heated soup with milk or double cream and serve with a sprinkling of toasted pumpkin seeds and tasty bread.