It's smooth, creamy, wholesome and hearty - what more are you looking for in a winter soup? Roasting the vegetables intensifies the flavour of these simple humble ingredients while retaining all their golden goodness. A low carb, low cost lunch that scores high for nutrients, flavour and value.

Serves 4

Ingredients:

1 butternut squash, peeled and diced into 5cm cubes

2 large carrots, diced in 5cm cubes

2 medium onions, quartered

2 garlic cloves, whole

1 tbs olive oil

Salt and pepper

Method:

1. Preheat your oven to 190ºC.

2. Place the butternut squash cubes in a large roasting tray and the carrots, onion and whole garlic cloves in another tray. Drizzle with olive oil and season well, adding plenty of pepper. Toss to coat.

3. Roast for 30 mins, shaking occasionally to ensure they cook evenly.

4. Place the roasted vegetables in a large pan, squeezing the roasted garlic from its skin.

5. Add 1.25 ltrs of hot vegetable stock and bring to the boil over a gentle heat.

6. Blend the soup until very smooth.

7. Pour back into the pan and reheat, adjusting the seasoning and adding more water if too thick.