Pre-set the oven to 200 C and start chopping the sweet potatoes and butternut squash into 1-2cm thick medallions in order to speed up cooking time. Excavate the squash but keep the seeds as you can toast these with a little salt for a tasty snack.

Finely chop the onions and decapitate and excavate the bell peppers. Place the bell peppers upside down in the oven on a tray alongside the sweet potatoes and squash (you may need multiple trays) and leave to cook for 45 minutes to 1 hour. Check the bell peppers after 20 minutes as these are likely to be done first.

Meanwhile, prepare a large saucepan with chopped garlic and plenty of olive oil. Bring the oil to a simmer and add the chopped red onion and oregano. Stir well, then add a little butter and rosemary.

Once the sweet potatoes, bell peppers, and squash are done, carefully peel the skin off and deposit the flesh into the saucepan with the simmering onions. Mix well and use a hand-held blender to liquidate the soup - you may need to add a little boiling water from the kettle to stop the mixture becoming too thick.

Add the sea salt and black pepper, chilli powder and ginger into the soup and continue to blend until the flavours are well integrated into the mixture.

Finally, finish with a drizzle of olive oil and a sprig of thyme. Serve with grated cheddar or a little sour cream to cut the spice. Delicious and very wholesome.