Preheat your oven to 400°F (200°C). Place the halved butternut squash, quartered onions, chopped carrots, and potatoes on a baking tray. Drizzle generously with olive oil.

Cut off the top of the garlic bulb, drizzle with olive oil, and wrap it in foil. Place it on the tray with the other vegetables. Add small pieces of butter on top of the vegetables. Sprinkle it with salt, cayenne pepper, turmeric, cumin, and mustard seeds. Roast in the oven for 30-40 minutes, checking the garlic after 20 minutes.

Remove the garlic when it's soft, and continue roasting the remaining vegetables until tender.

Allow the roasted vegetables to cool slightly, then transfer them to a blender in batches. Squeeze the roasted garlic cloves out of their skins and add them to the blender. Add a quarter of a stock cube and enough water to cover the vegetables. Blend until smooth.

Pour the blended soup into a large pot. Taste and adjust seasoning. If the soup is too sweet, add a splash of lemon juice. For a savoury boost, stir in a little soy sauce or marmite. If the soup is too spicy, balance it out with a splash of cream.

Ladle the soup into bowls, drizzle with olive oil, and garnish with cracked black pepper, chives & sunflower seeds