INGREDIENTS

1 Onion

1 Red Pepper

1 Butternut Squash

Thumb Sized piece of Ginger

2 Carrots

Olive Oil

Pinch Chilli flakes

1.5 litres Veg stock

Salt and Pepper

EQUIPMENT

Chopping board

Sharp Knife

Roasting tin

Large saucepan

Hand blender

METHOD

1. Peel and roughly chop all the veg. Be careful with the Butternut Squash, the skin can be very tough to peel.

2. Preheat the oven to 200 degrees C (180 for a fan oven)

3. Put the veg in a roasting tin, drizzle over some olive oil with some salt and pepper and toss to make sure all the veg has been coated with the oil. Roast on the preheated oven for 45 mins. Give it a stir half way through. After 45 mins the veg should be soft and with some colour.

4. After you've taken the veg out of the oven grab a large pan. Add a tbsp of oil and the chilli flakes. Over a medium heat gently fry for a minute. Don't use to high a heat as the chilli will burn.

5. Add the veg and veg stock to the pan and simmer gently for 10 mins.

6. Allow to cool slightly, then using a hand blender (food processor or bullet blender is also absolutely fine) blend until smooth.

There is nothing better on a cold day after walking the dog to come home to a tasty warming bowl of soup served with some lovely crusty bread.

Make a batch of this soup and keep in the fridge for a couple of days or in the freezer for when you really need warming up.

Serving

1. Serve hot with chunks for fresh bread.