1. Preheat oven to gas mark 6/200°c

2. Peel and cube the butternut squash and place on a baking sheet. Peel and cut onions into quarters and add to baking sheet. Peel the whole cloves of garlic and add to baking sheet.

3. Melt the coconut oil and toss the veg well to coat. Sprinkle with a pinch of sea salt and freshly ground black pepper.

4. Place the veg in the oven and roast for about 30 minutes until the squash is tender and the garlic is golden.

5. In a food processor/blender pour 750 millilitres of hot vegetable stock and the turmeric, rosemary and thyme. Add the roasted vegetables and blend on high until completely smooth. If the Soup is too thick, add more broth to thin it to your desired consistency.

6. Pour Soup into bowls and serve with a sprinkling of chickpea croutons and a drizzle of olive oil.

Keeps for 3 days in the fridge. Freezes well.

1: Preheat the oven to gas mark 6/200°C

2: Spread the chickpeas out on a clean tea towel and rub them dry, discarding any loose skins.

3: Place the chickpeas in a medium bowl and toss with the melted coconut oil, seasoning and spices until coated.

4: Spread the chickpeas on a large baking sheet lined with greaseproof paper and roast for 20, 25 minutes, stirring occasionally, until golden and crisp. Please note that the chickpeas will crisp up outside of the oven quite a bit, so if they are still a little soft when you take them out of the oven, that';s fine.

5: Remove from the oven. Leave to cool, and serve at room temperature.

Store in an airtight glass container for up to one week. You may want to re, heat to serve.

Source:

This recipe came from Sarah Britton at My New Roots: http://www.mynewroots.org/site/2014/01/gold, rush, Soup, chickpea, croutons/

Photo by Toa Heftiba on Unsplash