Peppery Roast Butternut Squash.

Allot of people don't really know what to do with butternut squashes - I've never to this day, ever seen anyone pick one up at a supermarket!

This recipe is so easy and delicious; It can also be kept for a few days, if you don't fancy eating it a couple of days in a row. Or alternatively, it can be frozen and eaten later.

ingredients:

Butternut Squash
Vegetable Stock
Ground black pepper
Sea salt
Olive Oil
Fresh Chives





Slice the Butternut squash in equal portions and place on baking a baking tray. Rub the slices with olive oil and season with salt and pepper (use the desired amount of salt only at this point - you can use half of the ground pepper now and the rest near the end to keep the peppery flavour strong)

Bake the squash until it's becomes caramelised and soft - whilst waiting, you can can bring your stock up to the boil and let it simmer. Once the squash is ready, let it cool a little and remove the tough skin. Add the squash to the simmering stock.

Add the remaining ground black pepper and blend everything together. The consistency of your soup is up to you - A proper butternut squash soup should coat the back of a spoon nicely. Now add your finely chopped chives (if you think some other herb suits the squash better, then by all means experiment)

Enjoy :)