Black bean and sausage soup

Slice butternut and onion (with their skins on) into thick wedges. Toss in garlic and oil in a roasting pan and bake in a preheated oven at 180 ºC for 45 minutes, or until just tender. Remove butternut and onion skins and dice flesh.
Drain beans and rinse. Put into a large pot with carrot and plenty of water. Bring to the boil and simmer for 20 minutes, or until just cooked. Drain.
Combine butternut, onion, tomatoes, beans and carrot in a large pan and add hot stock. Cook for 20 minutes, stirring occasionally.
Prick sausages and grill until browned, then cut in half and add to soup with parsley. Serve with crusty bread. Serves 4.