Butternut Squash and Red Pepper Soup

You will need:

1 x butternut squash cut into cubes without any seeds

1 x red pepper cut into cubes

1 x onion chopped

1 x large carrot chopped

Olive oil

Salt and pepper

1 1/2 tsp coriander

1 x garlic chopped

1 tbsp honey

1500ml vegetable stock

To make this:

Place the squash, carrot, pepper, onion and garlic on a baking sheet and drizzle with oil and salt and pepper. Roast for 40 minutes at 180 degrees

Add the honey and roast for a further 5 minutes

Tip all the veg into a large pan and add the stock and coriander

Warm through and then blend and serve