Butternut Squash Soup

Preheat the oven to 200 degrees C

Peel and chop everything. Don't worry about chopping things too big or small as it will all be whizzed up in a blender.

Cover the chopped veg with olive oil and season with salt and pepper. Tip into a large roasting pan or 2. Do not overcrowd.

Roast in the oven for 40–45 minutes, or until tender and tinged brown.

If you want to add honey or ginger to so at this point. Otherwise go straight to pouring the stock into a large saucepan or bowl.

Add the roasted veg to the stock. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread