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Ingredients

• 300 g carrots
• 300 g parsnips
• 300 g butternut squash
• 1 small potato
• 1 tbsp ras el hanout
• 2 tbsp olive oil
• 1 3/10 litres vegetable stock

Directions

Heat the oven to 200C. Peel and chop 300 g carrots , 300 g parsnips , 300 g butternut squash , and 1 small potato into 2cm chunks. Place the vegetables in a roasting tin and sprinkle over 1 tbsp ras el hanout . Drizzle 2 tbsp olive oil over the vegetables and mix well until everything is well coated. Roast for 30 minutes, turning the vegetables over about half way through.

Transfer the roasted vegetables to a large saucepan and add 1 3/10 litres vegetable stock . Bring to the boil and then simmer for 5 minutes. Puree the soup using a hand blender or food processor, reheat if necessary and then serve immediately.