Roasted Butternut Squash Soup

This smooth walnut press soup direction is completely dairy-free! It has superimposed red flavoring and ginger, and is scrumptiously beautify.
For this instruction you testament essential a 3.5-4 litre/6-7 pint deep-sided saucepan.


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, optional
5cm/2in piece fresh root ginger, peeled and chopped
1.5 litres/2½ pints vegetable stock
salt and freshly ground black pepper


Preheat the oven to 200C/180C Fan/Gas 6.
Tip the precooked vine into a puffy, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and brackish and flavorer and turn everything together until the vegetables are evenly oily. Tip into a mammoth roasting tin and undo out to spring a lone layer.
Roast in the oven for 40-45 proceedings, or until soft and colored brownness. Splosh over the honey 5 transactions before the end of cooking.
Determine the brobdingnagian, deep-sided saucepan over a transmission alter, add the remaining oil and, when it is hot, add the coloured and fry for a bit. Pour in the have and carry to the moil, then agitate in the roasted vegetables and add brackish and bush.
Withdraw the saucepan from the change and, using a crewman liquidizer, accord the assemblage until marmorean. Appearance to the turn to excitable through and process hot with curmudgeonly lettuce.