Roast the butternut squash and sweet potato with the olive oil and spices for 40 minutes, stirring halfway, or until soft and golden.

Heat the olive oil in a large saucepan. Add the onion and cook until soft and golden brown. Add the garlic and cook for a minute.

Stir in the cooked squash and sweet potato making sure that you get all the spices out of the roasting tin and into the saucepan.

Add 500 ml vegetable stock. Season with salt and pepper to taste. Bring to the boil then turn off the heat.

Use a hand blender to puree until smooth. Check the consistency and add more vegetable stock if you prefer a more liquid soup.

If you don’t have a hand blender and need to transfer this to a jug blender allow it to cool first.

Serve with crusty bread.