Butternut Squash Soup

An onion
A butternut squash
Some garlic
Rosemary
Olive oil
Veg stock cube

Turn on the oven, 180C is good. Wash off the butternut squash. As we're going to liquidise it the skin can stay on. Cut the top and bottom bit off, along with any hard bits and blemishes. Cut it in half across the middle, then cut open the bottom half. Scoop out the seeds and string bits, and discard them. Cut the squash into 3-5 cm chunks.

Peel and roughly cut up the onion. Peel and cut up some cloves of garlic. Put the squash, onion and garlic in a roasting tin. Pour a glug of oil on them and toss and turn them. Put the rosemary on top and put in the oven for 45 minutes.

Take the rosemary off. If the squash is soft enough to mash then it's done, otherwise put it back in, checking every ten minutes.

When done pour the contents of the roasting tin into a big soup pot. Crumble over the stock cube, or you could use some stock if you're fancy. cover with water then liquidise using whatever machine you think best. If you don't have a machine then mash with a masher or big fork or spoon or something. It will probably be a bit thick so add more water.

Bring to the boil. While you're doing this you can powder the rosemary after stripping it from the twigs. When the soup is boiling, turn it down to simmer. You can remove anything that appears on top, but mostly it will cook back in. Simmer for perhaps half an hour, then sprinkle in some rosemary, season with salt and pepper and serve, perhaps with some bread. 

Sorry for the low number and quality of the photos, I was distracted by making soup.