Creamy Butternut Squash Soup with blue cheese & thyme: Recipe

Nothing soothes the soul and fills the tummy quite like a soup in winter. Here’s one of our favourites.

Ingredients:

6 cups peeled, seeded and diced butternut squash
1/4 cup olive oil
1 tbs salt
1 tsp freshly ground pepper
3 tbs butter
3 cups chopped onions
1/2 cup chopped carrots
1 clove crushed garlic
1 or 2 sprigs fresh thyme
4 cups chicken stock
4 cups water
Blue cheese to taste
Crème Fraîche, for garnish
Pumpking kernels, for garnish

Method:

Preheat oven to 230°C. Line a rimmed baking tray with baking paper. Toss squash in a bowl with olive oil, 1 tsp of the salt and 1/2 tsp of the pepper. Transfer squash to the baking tray and roast until lightly caramelised and tender. Set aside.
While the squash is roasting, melt the butter over medium heat. Add veges, 2 tsp salt and 1/2 tsp pepper to pot. Cook until soft. Add stock and water. Bring to the boil, reduce the heat, then simmer for 15 minutes. Add the roasted squash to the pot and remove it from heat. Discard the thyme sprigs.
Blend the soup until completely smooth. Serve hot, garnished with crème fraiche, crumbled blue cheese and pumpkin kernels, with toasted and buttered crusty bread