- 1 butternut squash, peeled and chopped
- 4 carrots, peeled and chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/ 2 teaspoon Chilli Flakes
- 2 cups vegetable stock
- Black pepper
Preheat oven to 350ºF. Spread vegetables on a baking sheet and drizzle with oil, honey, and chili flakes. Toss to coat. Roast for 30-40 minutes, until lightly browned and softened.
Pour vegetable stock into a pot over medium-low heat. Add roasted vegetables and simmer until completely softened. Season with salt and pepper.
Blend until smooth.