Roast squash and tomato soup

Ingredients

• 1.2 kg winter squash, (e.g. onion squash, crown prince or pumpkin), cut into 3cm chunks
• 450 g firm ripetomatoes, roughly chopped
• 6 clovesgarlic, left whole and unpeeled
• 1 sprigrosemary
• 2 sprigthyme
• 1 redonion, cut into 8 wedges
• 4 tbsp extra virgin olive oil
• 1.2 litres vegetable orchicken stock
• black pepper
• 2 tbsp freshly grated gruyère cheese, to serve        

Method

1. Pre-heat the oven to 220°C/gas 7. Put the squash, tomatoes, garlic, herbs and onion into a roasting pan.

2. Drizzle over the olive oil and turn the vegetables to coat well. Cook for 45 minutes, until the vegetables are tender, turning occasionally.

3. Remove the herb stalks and discard them. Transfer the vegetables to a blender, add the stock and whizz until the mixture is smooth. You may have to do this in two batches.

4. Pour the soup into a large pan and season to taste. Reheat just before serving and garnish with grated Gruyere.