reheat your oven to 180°C (Gas mark 4).
Halve and peel your butternut squash, scoop out the seeds and cut it into cubes. Peel and cut the potatoes into similar sized cubes as well. Place the cubes on a baking tray and season with a few cracks of black pepper, a pinch of salt and a drizzle of olive oil. Toss the cubes to season on all sides and whack the tray in the oven for 50 minutes.
Finely dice your carrots and onion. Pour a large drizzle of olive oil into a frying pan on medium-high heat. Add your carrots and onion and sauté for 10 minutes, until the carrots have softened and the onions are translucent. Add the chopped ginger and give it all a stir.
Squash time! Add the roasted butternut squash to your pan and stir to combine (leave the oven on for your garlic bread). Pour in the vegetable stock and season with a few cracks of pepper. Leave to simmer for 15 minutes. Blitz the soup in the pan with a stick blender until silky smooth, or your desired consistency.
Serve the soup with a drizzle of olive oil, a pinch of parsley, a crack of black pepper. Serve with bread. Dig in and enjoy!
