Yummy Vegan Ramblings: Utterly Heavenly Butternut Squash Soup

Okay so maaaybe i've built this up a little too much, you'll have to make it and see!
Ingredients for four servings:
1 Large Butternut squash
1 Onion
1 Large clove of garlic
Olive oil
Water
Salt (& pepper if that's your thaang)
1. Preheat oven to 200°C.
2. Chop the butternut, first in half lengthways, remove the seeds (save them!) then chop slices about 3cm thick and chop these into 3cm chunks.
3. Spread onto a baking tray and drizzle with oil, give it a mix to get them all coated. Put in the oven for around 25 mins - this can vary quite a lot with different ovens, take them out when they are soft and have just started to develop a tinge of brown on the edges.

4. Whilst you are waiting for the butternut, chop the onion and mince the garlic, heat oil in a large pan and fry on a medium heat until translucent. I like to put a lid on to keep it very moist.
5. Add the roasted butternut to the pan and pour on enough water to just cover. Leave to simmer for 5 mins and take off the heat.

6. When cool enough to do so, blend. If the soup seems too thick add extra water in small amounts.
7. Conduct the all important taste test, add s&p to your requirements.
8. Warm the soup and it's ready to serve.

Moreish toasted seeds
Remember I told you to save those seeds? These are my absolute favourite snack at the moment, not sure if it's because they are a rare treat or because they're so goddam moreish but I just have to share this with you.
1. Rinse the seeds to get rid of most of the butternut pulp.
2. Heat a teaspoon of oil in a frying pan
3. Fry the seeds untill golden brown
4. Add salt to taste and then nomnomnomnomnom.