Roasted Butternut Squash Soup

Ingredients

• 1.5kg (3lb) peeled and deseeded butternut squash, cut into 3cm (1¼in) cubes (see tip)
• 1 large onion, roughly chopped
• 2 medium carrots, peeled and chopped
• 1 red pepper, deseeded and cut into cubes
• 4 tbsp olive oil
• 1 tbsp runny honey
• 5cm (2in) knob fresh root ginger, peeled and chopped
• 1.5 litres (2½ pints) vegetable stock
• salt and freshly ground black pepper