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Preheat your oven to 200°C (180°C fan).Cut the butternut squash in half and place in a baking dish alongside chopped carrots, onion, and whole garlic cloves.
 

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Drizzle with olive oil, sprinkle with salt, mustard seeds, turmeric, and black pepper. Pour a layer of stock into the bottom of the tray.

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Roast for 30–45 minutes, depending on the size of the squash, until soft. Once roasted, scoop the squash flesh (discard the skin) and transfer all ingredients to a blender. Add remaining stock to achieve your desired consistency, then blend until smooth.

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For croutons: Tear or cut sourdough (we recommend The Ground Sourdough, sold in-store!) into chunks. Drizzle with olive oil and salt. Bake or fry until crispy.

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Serve soup topped with olive oil, black pepper, and crunchy sourdough croutons.