1 butternut squash
1 medium onion
1/2 tsp fennel seeds
500ml water or stock of your choice
2 tbsp coconut oil, butter or oil cooking oil of your choice.
Roast squash whole on a baking tray at 160degC fan for about an hour. Tomatoes also need pre roasting for about half hour at same temp. The roasting can be done in advance and the veg kept cold in the fridge for a couple of days.
When ready to make the soup, in a large saucepan fry the onion and fennel seeds in the fat until the onions soften. Peel the squash and discard the seeds and stringy bits, add the rest to the soup pan along with tomatoes and water or stock. Bring up to the boil then summer for about 10 minutes before blending. Season with salt and pepper to taste and add hot water if you like it thinner. Enjoy xx