• 1 butternut squash
  • 1 large white onion
  • 2 carrots
  • 1 red pepper
  • A good glug of olive oil
  • 1.5 litres veg stock


  • 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

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