2 medium butternuts (peeled and cubed)
400g Rosa tomatoes (halved)
1 red onion (roughly chopped)
2 cloves of garlic (crushed)
2 sprigs of thyme
500ml vegetable stock
Salt and pepper to taste
Roasted pumpkin seeds
Preheat oven to °C. Place the butternut cubes and tomatoes in separate roasting trays and drizzle with olive oil. Roast until cooked and dark on the edges. The butternut will take longer than the tomatoes.
Heat a splash of olive oil in a round Le Creuset casserole, and sauté the onion until translucent. Add the garlic and thyme, and cook for a further 2–3 minutes. Add half the roasted butternut and half the tomatoes, and mash with a potato masher until smooth. Add the remaining butternut cubes and tomato, as well as the stock. Bring to the boil and season well with salt and pepper.
Adjust consistency by adding more stock if necessary, and garnish with pumpkin seeds before serving.