BUTTERNUT SQUASH SOUP

This soup (taken from Fay's Family food - one of my most used cook books) was so easy to make and tasted delicious.  To make it you will need:

1 large butternut squash
Olive oil
2 tablespoons rosemary leaves
500ml chicken stock
Parmesan to serve

To make:  Cut the butternut squash in half, then remove the seeds and throw away.  Drizzle with olive oil, sprinkle the rosemary on top then put into the oven at 180c for about an hour, until soft.  When done, scoop out the flesh and rosemary and mix together in a blender.  Put in a pan with the chicken stock and heat through.

We served ours with cheese-topped ciabatta to dip in.