Butternut Squash Soup

Method

• step 1

  Preheat the oven to 200 degrees C

• step 2

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

• step 3

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

• step 4

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

• step 5

  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.

• step 6

  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