Spiced Marrow and Butternut Squash Soup-With Garlic Bread

I Like this soup, as it allows one to use up excess marrows, and onions.
This is a first make soup, as my friends gave me some marrows and courgettes

1. 1

   Turn on Oven to 200 degrees.
   
   Get heavy based pan, add cooking oil.
   
   Fry onions, be careful not to burn as this will cause a bitter taste.
   Once cooked, decant to a bowl,
   
   Peel and chop the marrow (leave seeds in) and peal and chop the Butternut squash, seeds scoop out.
   
   Next drop in the marrow chunks with the butternut squash, add a knob of butter to add that luxury taste, stir, and simmer until squash and marrow has collapsed.
   Salt and pepper to taste, I like lots of black pepper.
   
   Taste, and taste again
   Next
   
   Re-introduce the onions, add the garlic and ginger, stir for 5 mins till cooked through.
   Pop Kettle on for hot water, 1 Pint, add stock cube.
   Mix Now add the vegetable stock-heat through and stir, then simmer for 5 mins.
   
   Garlic Bread.
   
   Buy a French Stick.
   Slice at a diagonal, threequarters of the way through.
   Mix the butter and garlic till soft, and spoon into the cuts, add the chopped chives or parsley, for colour and texture.
   Pop French stick in pre-heated over 200 degrees, for 7-10 mins
   
   Now, decant the soup to a blender, blitz the vegetables add a drop of cream (optional), till smooth, add back to pan, to re-heat.
   
   When ready to serve, dish up in oversized soup bowls, drizzle a drop of olive oil, and place the garlic bread next to dish, or chop to crouton size bites.
   
   Yummy