Roasted Butternut Squash and Chickpea Soup

Ingredients
1.2kg (2lb 12oz) butternut squash, cut into 4cm chunks
1 onion, halved and sliced into 6
2 large Cox apples, cored and each cut into 8
1 red pepper, cut into 12
2 tomatoes, skinned and deseeded
4 sprigs thyme
4 cloves garlic, bruised and unpeeled
¼ tsp cumin seed
2 tbsp cold pressed rapeseed oil
Salt and freshly ground black pepper
¼ tsp cayenne pepper
1.2ltr (2pt) vegetable stock
1 x 400ml tin chickpeas, drained, rinsed and roughly mashed

Method
1. Toss vegetables / apples in the oil and seasoning and bake for 35 minutes in an oven preheated to 200°C/gas 6 until vegetables are quite soft
2. When the vegetables are ready, transfer to a large pan with the stock and bring to the boil. Simmer for 20 minutes then add half the chickpeas and simmer for a further 5 minutes.
3. Purée about two thirds of the soup and very roughly blend the rest with half the chickpeas, then combine and heat together.
4. Serve!

Status
Yet to try - sounds yummy though!