This healthy soup is ridiculously easy to make and one of my favourites. The recipe is borrowed from Fay's Family Food, a lovely cookbook that's responsible for quite a few of our family favourites.
Butternut squash soup
1 butternut squash, cut in half lengthways and the seeds scooped out
olive oil
rosemary
vegetable stock
Preheat the oven to 180°C and roast the squash for an hour or until soft. Scoop the flesh and rosemary in a pan, blend until smooth and heat it up, adding vegetable stock to get the consistency of your liking. That's pretty much it. Fay suggests to sprinkle grated parmesan on top, but I usually have it as it is or with a dollop of creme fraiche.
(The original recipe tells you to discard the seeds and orange stringy bits, but I just couldn't bare to throw them away... Pumpkin seeds being a natural wormer for chooks and everything. They loved it!)
That sounds like a simple recipe. I never make soup as my lot aren't keen on it.
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