Root vegetable soup

By the end of this you're going to wonder what this has to do with salt and fat. It was just very tasty and easy to make that I had to make an exception.

You'll need-
1 butternut squash
3-4 potatoes
3-4 sweet potatoes
6-8 small carrots or 3-4 large ones
4 small onions
4 cloves of garlic
Bunch of fresh coriander
Olive oil
S+P to taste
Vegetable stock

Preheat your oven to 200C. Chop the squash, sweet and normal potatoes and the carrots into 1-2 inch sized chunks. Lay each one in each corner of a big roasting tin.
Then peel and chop the onions into 8 pieces and distribute across the top, along with coarsely chopped garlic.
Chop half the coriander and sprinkle over the veg.
Drizzle olive oil over the lot, loosely cover with foil and bake for 90mins, giving them the occasional toss.

It's done when all the veg is squishy, or very tender at least. Blend thoroughly in batches with water (usually half a mugful per batch is ok). When it's all blended, put it all into a large pot, chop and add the remaining coriander, and add water until you reach a desirable consistency. Add vegetable stock, salt and pepper to taste. Yum.