Roasted butternut squash soup

Ingredients

• 1 medium butternut squash, skin cut away, deseeded and cubed (or frozen-pre-prepared!)
• 2 small red onions, diced
• 2 stalks celery, chopped
• 3 cloves garlic, peeled
• 1 large potato, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 tsp caraway seeds
• 1 tsp chilli flakes
• 1 litre vegetable stock
• Salt and pepper
• Low calorie cooking spray

Method

1. Pre-heat oven to 180c
2. Pop all of the prepared veg into a deep baking tray, pour over the vegetable stock, sprinkle over the caraway and chilli. Spray all over with cooking spray and oven bake for 45 minutes.
3. Check all the veg are tender, season with salt and pepper and whizz up with a hand blender, or in a food processor