• 50g pine nuts
• 2 carrots, peeled and chopped into 2cm chunks
• 3 celery stalks, chopped into 2cm chunks
• 1 large onion , chopped into 2cm chunks
• 5 garlic cloves, peeled
• 2 tbsp olive oil
• Salt and black pepper
• 850ml vegetable stock
• 6 sage leaves
• Leaves from 6 thyme sprigs, picked
• 1 large butternut squash , peeled and chopped into 2cm chunks, seeds discarded

1.Preheat the oven to 180̊C/160 ̊C fan/gas mark 4.

2.Place the butternut squash into a large roasting tin. Add the carrots, celery, onion sand whole, peeled garlic cloves.

3.Drizzle everything with the olive oil and season with salt and black pepper. Toss to coat everything well.

4.Roast for around one hour and 10 minutes or until the vegetables are very soft and tender.

5.Transfer the vegetables to a saucepan and add the vegetable stock, sage leaves and thyme leaves. Place over a low heat and simmer for 10 minutes.

6.Use a stick blender to whizz until smooth. If the soup is too thick for your liking, thin it out with some water or stock until you reach your desired consistency. Taste and add extra salt and/or pepper if needed. Allow to cool, then store in the fridge for up to three days.

7.Place the pine nuts in a dry pan over a medium-low heat and toast for 5-6 minutes, shaking the pan often and watching carefully to ensure they don’t burn.

8.To serve, heat the soup through in a pot over a medium-high heat. Ladle into warmed serving bowls, top with the toasted pine nuts and serve with brown bread.