Butternut squash soup
1 butternut squash (or one small pumpkin) peeled, de-seeded and cut into chunks
2 Red onions, peeled and cutr into quarters
Vegetable stock (I use Marigold Swiss vegetable Bouillion)
Put the squash and onions in a roasting tray, squirt with fry light and roast for about 40 minutes, at 200 degrees, until soft.
Put the veg into a suacepan, add a litre of stock and simmer for 10 minutes. Liquidise, then add more stock if it is too thick.If you WANT to make it fattening, add a swirl of cream and serve with little cubes of Gruyere or Fontina cheese that melt and go all gooey.