Ingredients

Steps

• Preheat the oven to 200°C (180°C Fan).
• Toss the squash, onion, carrots, and pepper with 30ml of oil and seasoning in a freezer bag.
• Spread the vegetables in a single layer in a roasting tin.
• Roast for 40–45 minutes until tender, drizzling with honey 5 minutes before the end.
• Fry the ginger in the remaining oil in a large saucepan for one minute.
• Add the stock, bring to a boil, then stir in the roasted vegetables and seasoning.
• Blend the mixture with a hand blender until smooth.
• Reheat the soup and serve hot.