This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth.
For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan.
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
Roast in the oven for 40–45 minutes, or until tender and tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.