Roasted Pumpkin And Butternut Squash Soup From The Tummies' Kitchen

It has been cold and grey all week here in Melbourne. With no desire to spend too much time in the kitchen, a simple soup seemed like a very good idea indeed. Not a lot went into the soup but I did roast the pumpkin and squash to enhance the sweetness of the vegetables. I also followed my old winning formula by adding some tasty toppings to the soup to make it look and taste less like baby food. It was dark and very cold when bowls of "fragrant warm sunshine" were served. 

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serves 2

you'll need;

1/2 butternut squash, peeled and cubed

1/4 grey pumpkin, peeled and cubed

1 onion, chopped

thyme

2 l of stock

olive oil

salt and pepper to taste

sour cream to serve

Place vegetables on a baking tray, drizzle with olive oil, sprinkle with thyme and season well with salt and pepper. Roast in a preheated oven at 200 C til golden.

Saute chopped onion with olive oil til soften, add stock and 3/4 of the roasted vegetables and simmer for 20 minutes.

Blend til smooth and check for seasonings.

Ladle soup into a bowl, top with some roasted vegetables, sprinkle with some thyme , a dollop of sour cream.