Roasted squash & carrot soup - Helen Ridgeway

Ingredients

• 1 small butternut squash
• 1 large sweet potato
• 3 carrots
• 2 red onions
• 4-5 garlic cloves
• 1 tsp dried rosemary
• 1 tsp dried sage
• 1 tsp salt
• 1 tbsp olive oil
• 600 ml vegetable stock ((2½ cups))
• 80 ml almond milk ((⅓ cup))
• 400 g tin of chickpeas ((14oz) )
• ½ tsp mild chilli powder
• ½ tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp sea salt
• 2 tsp maple syrup
• 1 tsp olive oil