Skin and de-seed 1/2 a large or 1 small butternut squash then cut into large chunks. Peel enough potato to create 6 x 1” chunks. Chop 1 onion into large chunks.
2 un-peeled cloves of garlic.
Toss all the above in a little oil and roast at 200 Celsius for 45 – 60 minutes until cooked. Add to a large pan, along with 3 stock cubes of your choice, 1 large tablespoon tomato purée, 1/2 teaspoon each of ground cumin and chilli flakes (chilli is optional).
Pour over the vegetables, enough boiling water to just cover them.
Bring to the boil then simmer with a lid on for about 20 minutes. Add 1 tablespoon spicy mango chutney or plain if you prefer. Liquidize and adjust seasoning (probably pepper only as the stock cubes should give enough salt).
Serve with your home made Soda bread!