Recipe Method

1. Preheat oven to 180°C.
2. Place the butternut cubes and tomatoes in separate roasting trays and drizzle with olive oil and sprinkle with salt & pepper.
3. Roast until cooked and dark on the edges (the butternut will take longer than the tomatoes so take the tomatoes out when they are ready). Set both aside when done.
4. Heat up a large pot over a medium heat and add 1 tablespoon of olive oil.
5. Add the onions and cook until soft.
6. Then add the garlic and thyme and cook for a further 2 minutes.
7. Add the roasted butternut and tomatoes and stir well.
8. Pour in the stocks and bring to the boil.
9. Season well with salt and pepper and simmer for 20 minutes
10. Blend with a handheld blender until smooth.
11. Serve with toasted SPAR Freshline ciabatta and/or croutons