That’s goodtoknow

To freeze the soup, pour it into a freezer container, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating it.

Ingredients

• 2 butternut squashes, each about 1kg (2¼lb)
• 30g (1oz) butter
• 1tbsp light olive oil
• 2 onions, peeled and chopped
• 1-2tbsp chopped fresh thyme
• 2 vegetable stock cubes
• Salt and freshly ground black pepper
• Croutons and sprigs of thyme, to serve

1. Set the oven to 190°C or gas mark 5.
2. Cut the butternut squash in half and scoop out the seeds. Place the halves, cut-side down, on the buttered baking parchment. Roast the squash in the centre of the oven for about an hour, or until they are tender. Remove the squash from the oven and leave them until they are cool enough to handle.
3. Heat the butter and oil in a large pan, add onion and cook over a medium heat, stirring occasionally, for about 5-8 mins, or until onion has softened but not coloured. Scoop butternut squash flesh out of skins, add flesh to pan and discard skins. Cook for 1-2 mins, then add the thyme and stock cubes to the pan. Pour in 1 litre (1¾ pints) boiling water, and stir until stock cubes have dissolved. Bring soup to the boil; simmer for 20 mins, until vegetables are tender. Remove pan from heat; leave soup to cool slightly.
4. Purée the soup in a blender or food processor until it’s smooth, and season it to taste with salt and freshly ground black pepper.
5. Reheat the soup before serving. It will be quite thick, so dilute to the desired thickness by adding some boiling water.
6. Serve the soup with croutons and sprigs of thyme, and grind over some black pepper.