Ingredients

• 300 g butternut squash
• 6 -7 garlic cloves, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 green chili, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 cups vegetable stock
• salt, to taste
• 6 tablespoons olive oil

Instructions

1. Preheat oven to 220ºC.

2. Peel and chop the butternut squash into bite size pieces. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 2 tbsp olive oil. Mix well and roast in oven for 15 minutes.

3. While the squash is roasting, heat the remaining 4 tbsp oil in a deep pot. Add the onions and green chilly. Sauté for 5 mins till the onion becomes soft.

4. Add the chopped tomatoes and cook for another 5 minutes.

5. Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.

6. Ladle into soup bowls and serve hot.