Roasted Root Vegetable Soup - cooking recipe

Ingredients

1/2 small butternut squash, peeled, seeded and cubed
1 carrot, cut into thick rounds
1 small parsnip, cubed
1/2 small swede, cubed
1 leek, thickly sliced
1/2 onion, cut into two
dried herbs
3 sprigs fresh rosemary
600 ml vegetable stock

Preparation

Preheat the oven to 200C/400F/gas mark 6.
Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
Return to the saucepan and heat through.
Serve hot.