Ingredients

• 4 carrots
• 3 parsnips
• 500g squash
• 1 onion
• 1L vegetable stock
• Olive oil, thyme

Method

1. 1

   Roast chopped vegetables with oil and thyme at 200°C for 30 min.

2. 2

   Sauté onion in a large pot.

3. 3

   Add roasted vegetables and stock.

4. 4

   Simmer 15 minutes, then blend until smooth.

5. 5

   Season and serve with crusty bread.