This is a tasty, and very healthy soup.
1 butternut squash
2 red peppers
2 cloves garlic
750 ml veg stock
salt & pepper
Chop the squash and peppers into chunks and roast for 25 mins.
Chop the onions and garlic then cook over a low heat until the onions are soft.
When the squash and peppers are done add them to the pan, let them cook off for 2 minutes then add 750ml of vegetable stock.
Blend and serve.