Butternut Squash and Rosemary Soup

Recently Richard and I had dinner in a wonderfully romantic & fab little restaurant. I had the most amazing soup and knew that I needed to recreate it in my own kitchen. The flavours of rosemary and butternut squash marry together so perfectly and if you’ve never tried these flavours together before you are going to be blown away. Conveniently this can be made up to 24 hours before and kept in the fridge, then just heated gently before serving.
400g prepared Carrots
500g prepared Butternut squash
2 red onions peeled and quartered
6 stems of rosemary
salt & black pepper
2 stock pots (I prefer chicken but vegetable works too)
Boiling water
20g pumpkin seeds
Olive oil

Tumble the veggies and rosemary into a large roasting tray and coat in some olive oil, roast in a hot oven until tender and starting to crisp about 35-45 mins. Pour Into your largest saucepan, removing the rosemary stems. Cover with water and then dissolve the 2  stock pots in a little water and add to the pan, bring to the boil, blend with a handheld blender, season to taste. I serve mine with toasted pumpkin seeds and a drizzle of good olive oil.