• 1.5Kg Ghost Squash
• 2 Tbsp Cold Pressed Rapeseed Oil
• 3 Medium Carrots
• 1 Large Onion
• 1 Large Yellow Pepper
• 1/2 tsp Chilli Flakes
• 1 tsp Cumin
• 1 tsp Dried Rosemary
• 5 Garlic Cloves
• Grated Nutmeg
• Salt / Ground Pepper
• 750Ml Veg Stock

Remove the seeds and skin from the squash and cut in 1 inch cubes, peel and slice the carrots into 1 inch pieces and half again, slice the onions around 1 cm thick and cut the pepper into a five or six slices.  Lay out all veg in a large roasting tray including the garlic with skin, sprinkle over the cumin, chilli flakes, rosemary, a few grates of the nutmeg, a sprinkle of salt and some ground fresh black pepper. Coat everything in the oil and roast at 180 for 40- 60 minutes until all veg is soft.

Remove the garlic cloves, pour in the stock and with a wooden spoon scrap all the bits of the pan and transfer into a deep saucepan. Blend with a hand blender and season to taste.

Serve with fresh bread.

Tip – Any squash will work.