Roasted butternut squash soup Archive

Ingredients

• 1.5kg/3lb 5oz 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 clear honey
• 5cm/2in piece fresh root ginger, peeled and chopped
• 1.5 litres/2½ pints vegetable stock
• salt and freshly ground black pepper