Roasted Butternut Squash Soup

1. Pre-heat oven to 180ºC/350ºF. Separate neck from squash and reserve it. Cut cavity in half, scoop out seeds and goo. Splash some olive oil, add salt and pepper, and toss some herbs into cavity. Place two halves of squash face down on foil-covered baking sheet and roast in oven for about 1 hour, until very tender.

2. Peel and dice carrots, onion, and the flesh from the neck of the squash. Peel garlic cloves.

3. Once squash is out of the oven, get going on the stove. Saute diced carrots and onion in olive oil over medium heat in a medium-to-large pot. After five minutes, add diced raw squash and garlic cloves. After two minutes, add 2 tablespoons honey, and let cook, stirring so it doesn't burn, for a couple more minutes. You should be seasoning with salt and pepper as you go, natch.

4. Scoop the flesh of the roasted squash from its skin, and add to pot, along with your stock. Bring to a boil, then simmer, partially covered for 30 minutes.

5. When you're ready to go, blend the whole thing with an immersion blender if you've got one, or, you know, in a blender. If you have neither, why not just mash a bit with a potato masher? Stir in some creme fraiche at the table and enjoy.