Spiced butternut soup

Method

• 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.