Prepare the vegetables

• Peel and cube the butternut squash.
• Roughly chop the carrots and quarter the red onion.
• Slice the top off the garlic bulb to expose the cloves.

Season and roast

• Spread the squash, carrots, onion and garlic bulb on a baking tray.
• Drizzle with olive oil and sprinkle with smoked paprika, dried thyme, ground cumin, chilli flakes, salt and black pepper.
• Toss everything to coat evenly.

Roast until caramelised

• Roast at 200 °C until the vegetables are tender and golden at the edges.

Blend the soup

• Squeeze the roasted garlic cloves out of the bulb into a pot.
• Add the roasted vegetables and the vegetable stock.
• Blend until completely smooth.

Simmer and finish

• Bring the soup to a gentle simmer.
• Stir in the double cream and season to taste.

Serve

• Ladle the soup into bowls.
• Finish with a swirl of cream, crispy sourdough croutons and a drizzle of chilli oil.