Roast Butternut, Clove & Star Anise Soup


1 x butternut squash
1 inch ginger
4 x garlic cloves
6 x cloves
500ml vegetable stock
several star anise
1/2 tsp black pepper


In an oven dish roast the garlic and butternut squash, star anise and black pepper in a shallow amount of the stock for 20-30 mins (until sweetened) on about 180 degrees c. Once cooked and cooled remove star anise and blend with remaining stock to desired consistency. Bring back up to heat on the hob, plenty of black pepper to serve.