Roasted butternut squash soup.
1 butternut squash
2 medium carrots
2 medium red onions
2 red peppers
4 garlic cloves
1 chilli pepper
(and whatever odds & ends of vegetables you have in the fridge...)
single cream or creme fraiche
Quarter the onions. Cut all the rest of the vegetables so that they aren't any bigger than the onions. Cut the chilli in half (and scrape the seeds out if you're a wimp), crush and skin the garlic. Stick them all in a tray with some olive oil and roast them in the oven for 40 minutes (or until the edges start to go black). If you are a booze-hound, adding a bit of vermouth enhances the flavour at this stage.
Put the vegetables in a pot, cover with water and stock and bring to the boil. Attack it remorselessly with a blender until it is smooth. Simmer for 15 - 20 minutes. For some reason, this soup is improved by being frozen and then defrosted. Don't ask me why. Add a little cream or creme fraiche before serving.
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