Winter butternut squash soup with tomato salsa

• half a medium butternut squash
• 2 medium onions (chopped)
• 4 tablespoons tomato salsa (chunky)
• 1 pinch of salt
• 5 pinches of pepper

Optional

• 1 bunch of oregano (for garnish)
• 1 bunch of marjoram (for garnish)
• 1 bunch of flat leaf parsley (for garnish)
• 1 handful crutons

Step 1

Take half of a butternut squash. Remove the seeds. Brush with garlic flavoured olive oil.

Roast in an oven at 220C/425F/Gas 7 for 25 minutes.

Step 2

Heat the remaining garlic flavoured olive oil in a pan and cook the chopped onions over a low heat for about 10 minutes, or until softened.

Step 3

Scoop the squash out of its skin and add it to the pan with the onions.

Add 600ml water, plus the salt and pepper.

Bring to the boil, then cover and simmer for 10 minutes.

Step 4

Process the soup in a blender to a smooth purée.

Reheat without boiling.

Taste the soup and check the consistency. If it is to thick, add water. If it is too runny, bring to the boil until it thickens. It should be quite thick but smooth.

Once happy with it, ladle it into bowls while hot.

Top each serving with 2 spoonfuls of salsa. Can also add oregano, marjoram or flat leaf parsley for garnish.