• 2 butternut squash
• 3 tbsp olive oil
• 2 sprigs thyme
• 2 onions, sliced
• 2 carrots, sliced
• 2 sticks celery, chopped
• 2 litres (3 1/2 pints) vegetable stock
• 75ml (2 1/2 fl oz) double cream

Preheat the oven to 240C/475F/gas mark 8. Cut the squash (including skin) into wedges and using a spoon, scoop out the seeds. Place the wedges on a baking tray and drizzle with 1 tablespoon of the olive oil. Scatter with the thyme and season to your taste. Roast for 45 minutes or until soft. Heat the remaining olive oil in a large pan, add the onions, carrots and celery. Cook gently for 10-15 minutes until soft, but not brown. Add the stock and bring to the boil. Simmer for 20 minutes or until the veggies are tender. Remove the flesh from the squash with a large spoon and add to the pan. Simmer for a further 5 minutes or until the squash is tender. Place the soup in a blender and whizz until smooth. Return the soup to the pan and add the cream. Gently reheat before serving hot.