1 butternut squash, peeled, seeds removed and cut into roughly 5cm/2in chunks
300²µ/10½´Ç³ú chestnut mushrooms, quartered
800g/1lb 12oz floury potatoes
1 large brown onion, chopped
3 fresh rosemary sprigs, leaves picked and roughly chopped
3 fresh thyme sprigs, leaves picked
1 tbsp vegetarian Worcestershire sauce (optional)
2 tbsp olive oil
salt
1 tbsp soy sauce
50²µ/1¾´Ç³ú tomato purée
40g/1½oz unsalted butter
splash of milk
2 x 400g tins lentil soup