Roasted Butternut Soup (serves 6)

Many ways to make butternut soup but I like mine with a little bang, so I roast my butternut before I make the soup.

Ingredients
- 3 medium sized butternut
- 2 medium sized red onion (thickly sliced)
- 1/2 cup of chopped onion leaves
- 1 tbsp grated garlic

Heat the oven at 180• C. Peel the butternut and cut into cubes. In a baking pan,  mix the butternut and the rest of the ingredients with olive oil or a drizzle of vegetable oil. Add salt and put in the oven for half an hour.

After 15 mins,  turn the butternut and let it roast for another 15 mins.

When well roasted,  remove from oven and place in a blender or food processor with warm water and blend.

You can sieve the mixture for a smooth texture but I like my butternut with a rough texture.

Place in a pan to heat, add cream and parsley leaves for garnish.

You can add potatoes and carrots while roasting the butternut.

Serve with toasted bread.