Roasted Butternut Squash Soup

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Place the butternut squash, garlic, thyme on a baking sheet.
3. Drizzle with the olive oil and season well with salt and pepper.
4. Bake in the oven for 45 minutes to 1 hour until the butternut squash is softened and browned.
5. Meanwhile in a saucepan, over medium heat, melt the butter and add the onions.
6. Cook until caramelized for 10-15 minutes.
7. Add the white wine and the stock.
8. Bring to simmer and continue for 3-4 minutes until the onions soften.
9. Remove from the heat until the butternut squash is ready.
10. When the squash is cooked, remove the pulp from the skin using a spoon and add it to the liquid, bring to the boil for 2 minutes.
11. Using a hand blender, blitz until smooth.
12. Add the remaining stock until the right consistency for you has been achieved (if you prefer a thick soup you might not need any further stock).
13. Fold in a tablespoon of crème fraîche and serve immediately.

*Check Coeliac Society of Ireland Food List for gluten free brands.