1 butternut squash, peeled and seeded
5 peeled carrots
Chili oil
Salt and pepper
1 finely chopped red onion
2 pints vegetable stock
Preheat oven 400F. Chop squash and carrots, place in roasting tin, drizzle with chili oil,
season with salt and pepper. Roast for 30 mins. Meanwhile sweat onion in a little more
chili oil. Puree vegetables and stock together in blender, this will have to be done in
batches, return to saucepan, reheat and season well with salt and pepper.