I am soup crazy. I love to always have a pot on the hob for whenever anyone is hungry. This one is thick and creamy and lovely served with cheeses.
- 2tbsp oil
- 1 small squash, peeled and chopped
- 1 courgette, sliced
- 2 large carrots, sliced
- 700ml vegetable stock
- Toss the squash in 1tbsp of oil and pop in the oven to roast for 30mins, until soft and golden.
- Meanwhile, heat the remaining oil and cook the carrot and courgette until soft. Add the squash and stock and bring to a simmer. Blitz and season.