Chunky spaghetti squash soup

Ingredients

¼ squash, peeled and chopped
½ red pepper, seeds removed, chopped
1 clove garlic, roughly chopped
1 shallot, roughly chopped
½ squash, hollowed out
1 tbsp olive oil
150ml/5fl oz chicken or vegetable stock
salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Toss the chopped squash, red pepper, garlic and shallot in olive oil and season.
3. Place on a baking tray with the hollowed squash and roast for 15 minutes.
4. Bring the chicken or vegetable stock to simmer in a saucepan.
5. Add the roasted vegetables, stir together and season to taste.
6. Pour the chunky soup mixture into the hollowed roasted squash and serve.