Butternut Squash Soup

Preheat oven to 200 C.

Peel and cut both the butternut squash and sweet potato into rough chunks. Evenly lay them out on a baking tray or baking dish and drizzle them with olive oil, salt and pepper.

Place them in the oven and roast for 20 minutes. Meanwhile chop the onion into rough chunks.

When the vegetables are done roasting, transfer them to a large saucepan, add the water and onion and bring to a boil. Allow to simmer for 15-20 minutes.

In the meantime, roast the pumpkin and sunflower seeds in a dry pan on low heat for 8-10 minutes.

Add the roasted seeds into the vegetables and mix to combine. Use an immersion blender and blend the soup until smooth and creamy. Season with salt and pepper before serving with some sliced bread on the side.