Roasted butternut squash soup
Roast a butternut squash by cutting it lengthways into six segments, placing skin side down in a roasting dish, drizzling with oil, and grinding salt and black pepper on it. Rub with some sprigs of fresh thyme and roast at 300degC until beginning to brown. Set aside.
While roasting the squash, bring some red lentils to the boil. Boil for 10 minutes, then remove from the heat. set aside.
Gently sautee 12 thinly sliced shallots and a chopped leek in oil, in a big pot with the lid on. when soft, add a diced potato and a diced carrot and sautee these for a while.
WHen softened slightly, add the squash, some fresh thyme and some salt. Add hot vegetable stock (home made) and the lentils. Bring to the boil then simmer for abotu half an hour or until the potatoes are soft.
Now, the fun part. Get a hand blender and blend about two thirds of the soup.
Grind some black pepper into the soup, taste and add more salt/pepper if necessary. |Serve with GOOD bread.