Put the oven on a medium to high heat, then scrub your butternut squash and chop it lengthways in half, then halves again. Scoop out the seeds (you can roast those on a low heat once washed). Place the squash on a baking tray and bake for 30 minutes until soft.

Finely chop your onion (or leek) then in a large saucepan (that has a lid), heat a splash (or spray or 2) of oil. Add the onion, then cook for 2-3 minutes until starting to brown.

While the onion is cooking, peel and chop the tops off the carrots, then roughly chop into small chunks. Place in the pan with the onion, then carefully add just enough boiling water to cover. Bring back to the boil, then reduce the heat, cover and cook until very soft (approximately 15-20 minutes).

Remove the pan lid and allow to cool. Remove the squash from the oven and scoop all the flesh away from the skin (a bit of skin wont hurt).

Preferably in a jug blender (although a stick would work too), place the squash, the carrots (use a slotted spoon to remove from the pan) and some cold water. Pulse a few times, then blend until smooth. You might have to do a few jugful's, depending on the size of your blender. Tip back into the pan.

Bring the pan back onto a low heat and add the nutritional yeast and black pepper. If using milk, you can either add this in now, or drizzle some in each bowl when serving. Stir the soup until everything is combined and heat for 3 or 4 minutes. Do a taste test and add extra seasoning if required.

Serve & Enjoy!