Roasted squash soup!

I had 2 squashes (butternut and a pumpkin) and was stuck for what to do for lunch so I decided on a roast pumpkin soup.

Very simple, just peel, deseed and chop the squashes then chop an onion and throw them all into a big roasting tin. I chose to spray with olive oil and sprinkle over;

Cumin

Smoked paprika 

Touch of cayenne

Salt & pepper 

Then put it in the oven and roast until soft and golden.

Take out of oven and blend until the desired consistency, adding vegetable stock to thin the mixture out (I wanted a smooth thin soup).

Then serve - yummy!

Now that should be the end of it.... However even though myself and my husband loved it the kids both hated it! Eugh and yuck I believe were the comments, so my husband made ham sandwiches while I ate mine grumbling into the soup the whole time. So lesson learnt... The kids don't like roasted squash soup!