roasted butternut squash and red onion soup

Peel and chop 1 medium squash and 3 medium onions into chunks.* Drizzle with olive oil and spinkle with sage.* Then toss to ensure even coverage.

Roast for half an hour at GM6. Then pour over between 1-3 litres** of well flavoured vegetable or chicken stock (depending on your personal preferences), and cook in oven for another half hour. Remove from oven and blend. Serve with crusty bread and a swirl of cream on the top (if you're that way inclined).

* You can adjust the quantities of squash, onion, sage according to your taste preferences.
** Again, personal preferences. Lots of stock makes a thinner soup, a little stock makes a thick soup. We use about 1.5 litres as we like it thicker.