1 small butternut squash (approximately 800g/1lb 12oz), scrubbed, deseeded and chopped into chunks
3 carrots, peeled and cut into chunks
2 onions, thinly sliced
2 parsnips, peeled and cut into chunks
100g/3陆oz young spinach leaves (optional)
400g tin chopped tomatoes
陆 tsp dried chilli flakes (optional)
3 tbsp pesto (optional)
2 tbsp plain flour
salt and freshly ground black pepper
200g/7oz self-raising flour
2 tbsp sunflower oil
2 tbsp tomato pur茅e
350ml/12fl oz hot vegetable stock (made with 1 stock cube)
75g/2戮oz frozen butter (or 75g/2戮oz shredded vegetarian suet)