Butternut squash, carrot and apple soup.

I started off making a vegan carrot soup... and it turned into this non-vegan soup with things other than carrot in! The first time I made this I just roughly chopped the vegetables and blended it, but it turned out quite thick so it's probably better to chop the vegetable smaller and just blend half of it, or not blend it at all, depends on preferences. This makes about 6-8 servings.

1.5 lbs carrots (chopped)
1 medium cooking apple (chopped)
1 butternut squash (weighing at least a pound/450g) (chopped)
1 onion (chopped)
2 garlic cloves (finely chopped)
A few sprigs of fresh rosemary (finely chopped, or use dried)
tbsp curry powder (medium)
tsp ground ginger
pepper to taste
1 litre vegetable stock
150ml whipping cream
Olive oil

-Place the butternut squash and carrot in a roasting tin, mix with olive oil and rosemary. Roast on a high heat for about 30 minutes or until soft.
-Put some olive oil in a very large pan, add the apple and onion, cook for 5-10 minutes, stirring occasionally to prevent sticking.
-Add the garlic, curry, ginger, and pepper, sauté for a few minutes.

-Transfer the squash and carrot to the pan.
-Add the stock and bring to the boil. Cover and simmer for about 30 minutes until the vegetables are soft and the liquid has reduced. Add the cream.
-If some or all of the soup is to be blended it must be left to cool to room temperature first, otherwise just serve.