Roasted squash soup

Ingredients

• 1 large squash, halved
• 1 onion, quartered
• 1 head garlic
• 2 tbsp olive oil
• 800ml stock
• Cream and toasted seeds

Method

1. Roast the squash cut-side down with the onion and garlic at 200°C for 45 minutes until collapsing and caramelised.
2. Scoop the flesh, squeeze the garlic, blend with hot stock until completely smooth.
3. Season hard. Squash needs more salt than you think. Finish with cream and seeds.