Carrot, peppers and butternut squash soup


200 g (8 oz) peeled, deseeded and chopped into chunks butternut squash
1 peeled, finely chopped medium onions
2 red peppers
2 litres water
3 tablespoons olive oil
1 teaspoon soya sauce
2 peeled and chopped into chunks carrots
2 tablespoon crème fraiche
2 gloves of garlic
2 bay leaves
4 allspice/pimento
1 teaspoon of grated ginger ( don’t use if you don’t like hot )
salt and freshly ground black pepper

For vegetables:

Preheat oven to 180C.Put onions, peppers, butternut squash, carrots, garlic and ginger into baking tray then brush with olive oil. Season with salt and pepper.  Bake in preheated oven for about 30 minutes.

Pour 2 litres water into pot and add baked vegetables and boil about 20 minutes then purée with a hand blender. Season with salt, black pepper, bay leaves, allspice, soy sauce and crème fraiche than boil about  10 minutes. Push the soup through a fine sieve into another pan and serve.

Enjoy your healthy meal.