Squash- any will work, but if your squash is very small you may need to adjust the other ingredients
3-4 carrots
2 onions
1 bulb of garlic
woody herbs of your choice, dried or fresh- rosemary and thyme work especially well
chicken or vegetable stock
double cream (dairy or plant-based)
olive oil
salt and pepper
Preheat the oven to 180°C.
Chop your squash into wedges, peel and quarter your onions, and peel and chop your carrots into thick slices. Seperate the garlic cloves but don't peel them. Pop the prepped veg and herbs in one or more roasting tins (making sure everything fits in one layer). Add a pinch of salt and a drizzle of olive oil and toss to coat. Roast the veg, stirring occasionally, until tender and browned around the edges.
Remove the garlic cloves from the pan. Let them cool until safe to handle, then peel. Remove any herb stems from the pan.
Put the roasted veg and peeled garlic into a large saucepan and add a little stock. Use an immersion blender to puree the veg, then add more stock and cream until the soup reaches your desired consistency. If necessary, heat the soup back up. Season to taste.
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