A hearty soup to warm your bones. Blending is the name of the game in our house at the moment as solid baby food prep in underway. Considering I had a load of carrots and butternut squash prepared, some was destined for adult mouths instead.
This is the perfect winter warmer. Parboil some chopped carrots for 5 minutes in vegetable stock and then transfer to a roasting tin together with wedges of butternut squash. I didn't bother peeling the veggies. Keep the cooking stock. Roast the veggies in olive oil with salt, pepper, a few sprigs of thyme, cumin and some dried chilli flakes. After about 45 minutes they should be tender and carmelised. Allow to cool a little before transferring to a blender along with the left over stock. Blitz and serve.