Ingredients
300g butternut squash, peeled and chopped
150g pumpkin, peeled and chopped
2 carrot, peeled and chopped
Onion, sliced
1 litre vegetable stock
40g pearl barley
1/2 tsp lazy chilli
1/2 tsp paprika
Herbs
Salt/pepper
Sunflower oil
* mix the squash, pumpkin and carrot with 1 tsp oil in a roasting tin with some herbs eg rosemary and thyme
* roast at 180C for around 25 minutes
* Meanwhile heat 1tsp oil in a large pan and fry the onion for a few minutes until softened
* add the stock and pearl barley, plus chilli and paprika
* when the veg have roasted add them to the soup and simmer for a further 30 minutes.
* season with salt and pepper to taste
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