Roasted Butternut Squash and Red Pepper Soup

Preheat your oven to 180ºC.

Peel the butternut squash, cut in half, remove the seeds and then cut into chunks, placing them on a large baking tray.

Remove the stalks and seeds from the peppers, cut into quarters and add them to the baking tray.

Peel the carrots and onions and cut into quarters, adding them to the baking tray

Drizzle the olive oil over the vegetables and sprinkle with the cumin, and a sprinkling of salt and black pepper.

Place the tray in the oven and cook for 50 minutes, occasionally turning the vegetables over with a spatula.

Remove the roasted vegetables from the oven and in two batches using half the stock at a time, place them in a liquidiser. Liquidise for 1 minute.

Transfer to a saucepan and over a low heat, add the fresh double cream. Serve immediately with Crusty Bread.