Butternut Squash and Carrot Soup

Butternut squash is just da bomb. Together with some leftover carrot and a few pieces of sundried tomatoes for extra oomph, it's a perfect lazy day dinner.

Serves 2 for a meal and 4 for an appetiser.

• 1/2 a butternut squash, peeled and cubed
• 2 carrots, peeled and cubed
• 4 small red onions, sliced
• 3 sundried tomatoes
• 1/2 teaspoon of thyme
• 400 ml chicken stock
• 1/4 cup cream
• Freshly ground salt and pepper to taste

Heat 1 tablespoon of butter in a pot over medium heat and saute onions till soft and translucent. Add squash and carrots and mix well. Add the stock, and top up with water if needed to cover everything. Throw in the sundried tomatoes, thyme and season with salt and pepper to taste. Bring to a boil and simmer until the vegetables are tender.

When the vegetables are tender, season with salt to taste, and add the cream. Pour the whole lot into a blender and whizz until you get a smooth creamy soup.