This is one of those recipes which is really suited to slow cooking. There was flavour, colour and the softness of the vegetables created a velvety soup. Baby Ben and I both enjoyed it.
1 butternut squash
1 celery stick
3 garlic cloves
1 400g tin cannellini beans
750ml vegetable stock
Preheat the oven to 180C.
Peel and deseed the butternut squash and cut into chunks. Peel and roughly chop the onions and carrots, and chop the celery into 1cm slices.
Put a generous drizzle of oil into a roasting tin, add the vegetables and roast in the oven for 25 minutes.
When the vegetables are soft, put them into the Slow Cooker. Add the garlic, beans and stock.
Cook on High for 2 1/2 hours.
Blend the soup to your desired consistency.