- STEP 1
Peel, half and deseed the butternut. Peel carrots. Peel an quarter the onions. Roast all the veg 180c for 30 mins
- STEP 2
In a large pan dissolve all dry ingredients in the vegetable stock add the roasted vegetables and simmer until all soft. Approx 15 mins
- STEP 3
Blend in batches and return to the pan.
- STEP 4
Stir in the honey and crème fraîche.
- STEP 5
Serve with fresh bread rolls and pepper sauce on the table.