Roast squash, apple and barley soup recipe | Sainsbury`s Magazine

Ingredients

• 1 butternut squash, about 1-1.25kg
• 3 tbsp olive oil
• 1½ vegetable stock cubes
• 125g pearl barley, rinsed
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 Bramley apple
• 4 thyme sprigs, leaves picked, plus extra to serve
• dairy-free cream (or regular if preferred), to serve