Ingredients:
- 1- 1 medium butternut squash (about a 2 – 3 pound), / discarding seeds & skin and cut to 1-inch cubes. – 2 tablespoons olive oil (for roasting purpose)
- 2- 1 medium sized yellow onion which is chopped
- 3- 2 garlic cloves, minced
- 4- 4 cups vegetable broth (or chicken broth in case of more flavour preference)
- 5- * 1/2 cup heavy cream or coconut cream, for a dairy free version.
- 6- 1/2 spring onion, or 1/4 teaspoon dried spring onion 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme sprinkles of ground nutmeg (optional – will give the soup a nice warm kick)
- 7- ¼ teaspoon – Salt and pepper, to taste
- 8- Garnishes (optional): a swirl, some pumpkin seeds, chopped parsley and even olive oil From these ingredients, you get a lovely rich-tasting soup that has a definite savoury note to it with just a touch of sweetness. Great for warm nights in the colder months for some coffee and TV!