As so called by Lex due to the effects on his digestive system... Beware.
For 4-6 portions you need:
1 butternut squash peeled, deseeded and cubed
500g jerusalem artichokes, peeled and chopped
1 tbsp oil
1 onion, chopped
1 litre veggie stock
1 tsp italian seasoning
Fry the onion and artichokes in a little oil. Roast the squash in a hot oven for about 30 mins (or add to the pan if you want to save time). Add the stock and seasoning and cook for about 10 mins till the veggies are cooked through. Puree when cooked and serve with bread.
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