Roasted Butternut and Tomato Soup

800g butternut, cubed

200g carrots, peeled & cubed

400g Roma tomatoes

Olive oil

1 medium onion, roughly chopped 2 cloves garlic, crushed

2 sprigs thyme

500ml vegetable stock

500ml chicken stock

Salt and pepper to taste

Method

Preheat oven to 180°C.

Place the butternut cubes and tomatoes in separate roasting trays and drizzle with olive oil and sprinkle with salt and pepper.

Roast until cooked and dark on the edges (the butternut will take longer than the tomatoes, so take the tomatoes out when they are ready). Set both aside when done.

Heat up a large pot over a medium heat and add 1 tablespoon of olive oil. Add the onions and cook until soft. Then add the garlic and thyme and cook for a further 2 minutes.

Add the roasted butternut and tomatoes and stir well.

Pour in the stocks and bring to the boil. Season well with salt and pepper and simmer for 20 minutes.

Blend with a hand-held blender until smooth. Serve with toasted ciabatta and/or croutons. |