Roast squash soup

Ingredients

2 small squash, peeled, deseeded, & cut into chunks (I used the 1 ½ pieces from the half share on 5th Jan 2013)

2 small onions, peeled & chopped

3 cloves garlic, peeled

salt

pepper

1 or 2 tbsp oil

1.5 pints stock

Directions

1. Pre-heat your oven to gas 6
2. Place the squash, onions, and and garlic in a roasting tray, season, toss with oil, and roast for about 30 mins.
3. Put the roasted veg into a blender with some of the stock and blend until smooth. Add a little more stock and blend again.
4. Put the blended veg & the remainder of the stock into a saucepan and heat gently. Adjust seasoning to taste. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)