Instructions

1. Preheat the oven to 180°C.
2. Peel and cut the squash & sweet potatoes into 3cm cubes. Scatter them into a roasting tin.
3. Peel, then cut the onions into wedges. Peel the garlic. Add these to the roasting tin. Scatter the thyme leaves on top, season with salt & pepper and drizzle with the oil. (You can add a couple of pinches of chilli flakes and 1 tsp smoked paprika too, if using normal vegetable stock later.)
4. Toss, then bake for about 25 minutes until the veggies are golden.
5. Transfer everything, including the cooking jus, to a pan and add the herbs. Using a hand-held blender, process it into a thick purée. You can tip this into a jar and refrigerate for later use. w
6. When you're ready to make the soup, add the stock pot and water, bring to the boil and simmer for a couple of minutes. Drain the beans, then add them to the soup and warm through.
7. Serve warm.