Butternut soup

• 1 onion, finely chopped
• 2 Tbsp garlic, minced Oil, for frying
• 4 sprigs

In a saucepan, fry onion and garlic in a little oil until onion is soft. Add thyme, butternut, water and stock, and cook until butternut is soft. Remove from heat and blend till smooth. Return soup to the pot and simmer on a low heat. Stir in the cream and season with salt and pepper. Simmer for a further 5 minutes and serve with a garnish of extra cream or croutons and chives.