- 1 butternut squash
- 2 tbsp balsamic vinegar
- A handful of thyme, leaves only
- 2 garlic cloves
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml hot water
- 1 red onion
- 20g pine nuts
1. Preheat your oven to 200°C/Fan 180°C/Gas 5.Trim the squash and cut it in half. Scoop out the seeds with a spoon. Cut the squash into 2-3cm thick cubes. Tumble them into a deep roasting tin. Drop on the whole garlic cloves. Drizzle over 2 tbsp olive oil and add some salt and pepper.Slide into the oven and roast for 20 mins.
2. While the squash roasts, peel and chop the redonion into thick wedges. Pick the thyme leaves off their stems and roughly chop the leaves.
3. Place a small frying pan on a medium heat, tip inthe pine nuts and toast for 2-3 mins, shaking thepan, till golden. Transfer to a small bowl.
4. When the squash has roasted for 20 mins, pluckthe garlic cloves out of the tin. Add the onion tothe tin. Pour over 2 tbsp balsamic vinegar and toss everything together. Slide back into the oven for a further 20 mins.
5. Meanwhile, using the back of a knife, squeeze the garlic flesh from its skin. Fill the kettle and boil it.
6. Remove the tin from the oven. Add the garlic tothe tin along with most of the thyme leaves. Pour in 800ml hot water from the kettle. Using a hand blender, blitz till smooth and silky. Alternatively, transfer the roast veg to a blender, add the water and blitz. Taste the soup and add more salt and pepper if you think it needs it.
7. Ladle the soup into warm bowls. Scatter over the reserved thyme leaves and the pine nuts. Crack over some black pepper to serve.