It is a slightly longer process than recent soup entries but it is worth taking the time to roast it it for the deeper, richer flavour.
One medium butternut squash, well wiped over, halved (or, in my case, thirded because the knife didn't go where it was supposed to go) and deseeded (don't throw away the seeds)
one medium onion, peeled and chopped
a bit of garlic
a good pinch of garam masala
a veg stock pot or other stock
some black pepper
two or three tbsp instant mash
Salt, if needed
Brush oil over the exposed flesh of the squash, pop in a roasting dish and roast in an over at 180C fan (200 normal) until soft and just starting to char.
Put some butter and the onion into the bowl and saute at 100, speed 2 for five minutes.
While that's going on, scoop out the flesh (don't throw the skins away). It really doesn't matter if a bit of skin gets in too.
Add the squash flesh, the stock pot, some garlic, some black pepper and garam masala and top it up to 1.5 litres with water.
Boil at 100, speed 2 for ten to fifteen minutes until onion is really soft.
Zizz at 10 for 1 minute. Add two or three tbsp instant mash, depending on how thin the soup is and give it another good zizz. Check seasonings and adjust, if necessary.
Reheat to boiling and serve with creme fraiche and crusty bread.
Roast the squash as above.
Saute the onion in butter in a saucepan. Add the remaining ingredients apart from the salt and the mash. Bring to a boil, cover, and simmer until the onion is soft.
Zizz well in a blender or in the pan with a stick blender.
Add the mash and re-zizz.
Check the seasoning and adjust if necessary.
Bring back to boiling and serve with creme fraiche and crusty bread.
Why did I keep the seeds and the skin? Ah, that's another story! Maybe tomorrow.