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Butternut Squash and Red Onion Soup

Ingredients

• 1 medium butternut squash, peeled and diced into 1 inch squares
• 1l vegetable stock
• 3 red onion, roughly chopped

Directions

1. Pre-heat the oven to 200C.
2. Peel and cut the butternut squash into pieces, approx 1 inch square, and peel and cut the red onions into quarters.
3. Place the squash in a large oven-proof dish and drizzle with olive oil.
4. Put the dish into a pre-heated oven for about 40 minutes.
5. Towards the end of the cooking time, fry the red onions in some olive oil until soft but not too browned.
6. Make up the stock in a large pot and add the squash and onion, simmer for about 10 minutes.
7. Mix in a blender fully to form a smooth delicious soup.