Ingredients

* 2 Butternut squash, each about 1 kg (2 ¼ lb)
    * 30g (1oz) butter
    * 1 tablespoon olive oil light
    * 2 onions, peeled and chopped
    * 2 tablespoons chopped fresh thyme 1
    * 2 vegetable stock cubes
    * Salt and freshly ground black pepper
    * Croutons and sprigs of thyme are used,

Method

   1st Set the oven to 190 ° C or gas mark 5th
   2nd Cut the pumpkin in half and scoop out the seeds. Place the halves cut-side down on buttered baking sheet. Roast the squash in the middle of the oven for about an hour, or until they are soft. Remove the squash from the oven and leave them until they are cool enough to handle.
   3rd Heat the butter and oil in a large pan and cook onion over medium heat, stirring occasionally for about 5-8 minutes, or until the onion is soft but not colored. Scoop squash flesh from hides, meat, add to pan and discard skins. Cook for 1-2 minutes, then add the thyme and bouillon cube to the pan. Pour in 1 liter (1 ¾ liters) of boiling water and stir until bouillon cubes have dissolved. Bring soup to a boil, simmer for 20 minutes until the vegetables are soft. take pan from the oven leave, let soup cool slightly.
   4th Puree the soup in a blender or food processor until it is smooth, and season with salt and freshly ground black pepper.
   5th Reheat the soup before serving. It is quite thick, dilute less to desired thickness, adding some boiling water.
   6th Serve the soup with croutons and sprigs of thyme, ground pepper and black to something.

Nutrition information per serving

    * 132 Calories (kcal)
    * Fat 5.0G

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.