Honey roast squash and red pepper Philly soup with herbed croutons

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1. Preheat the oven to 180⁰C.
2. Place the diced squash, chopped onion, carrots and peppers into a roasting tray and cover with 3tbsp of olive oil, making sure all the ingredients are generously coated.
3. Drizzle over the honey and roast for 30 minutes until golden brown and caramelised.
4. Tear the bread slices into small pieces over a roasting tray and drizzle with 3tbsp olive oil. Add the herbs and season to taste with salt and pepper.
5. Bake in the pre-heated oven for 10 minutes.
6. Heat the remaining 2tbsp olive oil over a medium heat in a heavy based saucepan of at least 4 litre capacity. Fry the ginger for 1-2 minutes then add the vegetable stock and bring to the boil.
7. Add the roasted vegetables to the stock and blitz until smooth.
8. Add the Philadelphia and continue to blitz until velvety and smooth.
9. Season with salt and pepper and top with herbed croutons.
10. Tips: Leave the carrot skin on for even more essential dietary fibre. Add more Philadelphia to enhance fortification.