Serves 4
300g butternut squash
300g sweet potato
300g carrots
1 bulb garlic
2 apples
2 sticks celery
1 small onion
1 litre vegetable stock
A few tablespoons of olive oil
Break up the garlic bulb and place the cloves amongst the veggies. Pour over a few tablespoons of olive oil and toss the veggies in it. Roast on 200 degrees for approx 30minutes, turning the veggies half way though.
Meanwhile, peel and cut up the apples onion and celery. Add to your soup maker (or to a saucepan) and pour over the vegetable stock. Cook on the puree setting (or if on the stove cook until soft then blend using a hand blender)