• 1kg squash (butternut or turban)
• 1 onion, 150g
• 4 garlic cloves, 20g
• 50g sunflower seeds
• Leaves from a large stalk of rosemary
• 1x400g can chickpeas, drained and rinsed
• 1 litre of water
• 1T stock powder or stock cube
• 1T red miso paste (white or brown miso paste can also be used)
• 1t pink or black peppercorns
• Vegan cream or yoghurt to serve

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Equipment

• Baking tray
• Small frying pan
• Large saucepan
• Hand blender
• Pestle and mortar

1. Preheat the oven to 200°C/390°F/Gas Mark 6.
2. Cut the squash in half lengthwise, then into slices about 4cm wide. Cut the onion in half lengthwise, keeping the outer skin on. Place squash, onion, and garlic cloves on a baking tray.
3. Roast for about 30 minutes until the squash is soft. Remove garlic earlier if it cooks faster.
4. Toast the sunflower seeds in a dry pan over medium heat until browned.
5. Remove seeds and skin from the squash and place the flesh in a saucepan with the peeled garlic and onions. Add the rosemary, chickpeas, and water.
6. Blend until smooth, then add the stock powder and miso paste. Blend again.
7. Warm the soup in the pan over medium heat without boiling.
8. Crush the peppercorns with a pestle and mortar.
9. Serve the soup topped with vegan cream, toasted seeds, and freshly ground pepper