Butternut squash soup

Ingredients

• 2.6 lbbutternut squash, peeled, deseeded and cut into 4cm chunks
• 1/4 cupolive oil
• 2onions, cut into wedges
• 4 clovegarlic, left whole in their skins
• 6 sprigfresh thyme
• 1 1/4 quartsvegetable stock, hot
• 1/4 tspground nutmeg
• 2 tspsea salt, or to taste
• 1/2 tspblack pepper
• 1 ozpumpkin seeds, to serve

Method

1. 1

   Heat the oven to 400°F. Toss the squash, onion wedges and unpeeled garlic cloves with the oil, a teaspoon of the salt and the thyme, spread them over two large trays and roast for 40 minutes, turning once, until the squash is tender and browned at the corners.

2. 2

   Discard the thyme stalks and squeeze the soft garlic out of its skins into a blender with the squash and onion. Add half the hot stock and blend until completely smooth, then add the rest and blend again.

3. 3

   Pour the soup back into the pot, add the nutmeg, the pepper and the rest of the salt, and bring it gently to a simmer for 5 minutes. Taste and adjust.

4. 4

   Toast the pumpkin seeds in a dry pan over a medium heat for 2 to 3 minutes until they start to pop, then scatter them over the bowls.