Roasted Garlic And Butternut Squash Soup

• 2 garlic bulbs, outer skin removed
• 5 tbsp olive oil
• 1 butternut squash, halved and seeded, skin on
• 2 onions, chopped
• 1.2 litres of vegetable/chicken stock
• 2 tsp ground coriander
• 3 thyme sprigs
• 3 tbsp oregano, chopped
• salt and pepper

1. Preheat oven to 220C, 425F, Mark 7
2. Place the garlic, half the oil and the thyme sprigs in a foil parcel.
3. Brush or rub a tbsp of the oil all over the squash halves and place on a baking tray with the foil parcel.
4. Place the baking tray in the oven and roast the squash and garlic for 25 minutes then reduce the heat to 190C, 375F, Mark 5 and roast for a further 25 minutes. If the squash isn't tender throughout, return to the oven until it is.
5. While the squash and garlic are cooling, heat the rest of the oil in a large heavy pan and gently cook the onions and coriander for 10 minutes or until softened.
6. Scoop the flesh of the squash out of the skin and add the the onions. Squeeze the the garlic out of it's skin, I usually use the back of a teaspoon to avoid burning myself, and add to the pan with the onions and squash.
7. Add the stock, half the oregano, salt and pepper to taste.
8. Let the mix cool slightly, then process in a blender.
9. Reheat and add the remaining oregano to serve.

garlic, olive oil, butternut squash, onions, chicken, ground coriander, thyme, oregano, salt

Taken from www.epicurious.com/recipes/member/views/roasted-garlic-and-butternut-squash-soup-50041719 (may not work)