This recipe is real soup for the soul!
Preheat the oven to 200C or 180C for fan assisted ovens, add the butternut squash, onion, carrots and peppers to a bowl a long with half the oil, salt and pepper and toss until coated. Tip into a roasting tin and roast for 40 to 45 minutes or until tender.
Place a large saucepan over a medium heat, add the remaining oil and once hot add the ginger and vegetable stock. Bring to the boil, stir in the roasted veg and season with salt and pepper.
Remove from the heat and carefully use a hand blender to blend until smooth. Return to the heat to warm through and serve with crusty bread.