Butternut Squash And Tomato Soup

• 1 butternut squash medium-small, unpeeled and quartered
• 5 tomatoes halved
• 5 garlic cloves unpeeled
• olive oil
• 1 onion
• 8 ounces water
• 1/2 tablespoon spice ras al hanout
• salt

1. Preheat the oven to 180 degrees Celsius.
2. Place the butternut squash, tomatoes, and garlic cloves on a baking tray lined with aluminum foil. Drizzle olive oil over them.
3. Wrap the whole onion in aluminum foil. Add everything to the oven to bake for 30 minutes. Check the garlic cloves after about 10 minutes and remove them first.
4. Once the vegetables are roasted, peel the garlic and the squash.
5. Add all the vegetables plus the juice in the pan into a blender along with the water and blend until fine.
6. Pour the blended mixture into a pot. Stir in the ras al hanout and salt to taste. Heat for about 5 to 6 minutes until hot and serve.

butternut, tomatoes, garlic, olive oil, onion, water, spice ras al, salt

Taken from www.yummly.com/recipe/Butternut-Squash-and-Tomato-Soup-632216 (may not work)