Ingredients

1/2 a butternut pumpkin chopped into cubes
2 zucchini chopped length ways
Pinch of thyme
Extra virgin oil olive

Method

1. Preheat the oven to 180C. Line a tray with baking paper. Place pumpkin & zucchini on the tray and drizzle with olive oil. Bake for 30 mins or until nice and soft
2. Set aside to cool
3. Place the cooled veggies along with the thyme in a blender and purée until smooth. If needed add a little boiled water to improve liquid consistency
4. Cool and serve (can be frozen for up to 3 months)