400g prepared Carrots
500g prepared Butternut squash
2 red onions peeled and quartered
6 stems of rosemary
salt & black pepper
2 stock pots (I prefer chicken but vegetable works too)
20g pumpkin seeds
Tumble the veggies and rosemary into a large roasting tray and coat in some olive oil, roast in a hot oven until tender and starting to crisp about 35-45 mins. Pour Into your largest saucepan, removing the rosemary stems. Cover with water and then dissolve the 2 stock pots in a little water and add to the pan, bring to the boil, blend with a handheld blender, season to taste. I serve mine with toasted pumpkin seeds and a drizzle of good olive oil.