Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft.

Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.

Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent.

Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.

Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir.

Bring to the boil then cover and simmer for around 30 minutes - serve!