Here is a nice combination of Autumn flavours.

Ingredients

2 large onions, halved
3 large parsnips, peeled and halved
2 medium butter-nut squash, sliced in half lengthways, de-seeded
Small handful of lemon thyme
Olive oil
Salt and pepper
1.5 litres vegetable stock
2 tablespoons crème fraîche

Method

Place the vegetables on a baking tray, pour over some olive oil, season and add the thyme. Bake at 180 degrees Celsius for one hour.

Scrape the flesh from the squash, remove any twigs from the thyme, and blitz the cooked vegetables in a food processor adding the stock a third at a time.

Put in a pan and bring to a simmer, balance the seasoning, take off the heat and stir in the crème fraîche. Serve.