Roasted Pumpkin Soup
1 large butternut squash, cut into large chunks, seeds removed
1 onion, halved (completely optional!)
3 cups vegetable stock
1 tsp fresh thyme leaves
Dry roast the pumpkin (and onion, if you must) in a 250 degree oven for 30-45 minutes, until soft and a little browned.
Using a soup spoon, scoop the flesh directly from the skins and into your blender or food processor. Eat the skins. (Leaving the skins out isn't strictly necessary, but it makes for a smoother soup.)
Add all other ingredients and blend until velvety-smooth. If you like a thinner texture, add a little water. Adjust for salt if neccessary, and top with a generous grind of pepper. Serve with crusty bread.